
thai-style coconut rice salad with scallions, peanut, and black sesame
One of my favorite cuisines is Thai. I cannot get enough of the vibrant ingredient combinations, which tend to include garlic, ginger, coconut, peanut, and lime. In this recipe, I combine rice cooked in coconut milk with many of these traditional Thai ingredients and a peanut dressing. This fresh and filling salad has lots of texture and flavor, and is finished with toasted black sesame seeds that I found in our local Asian supermarket. My husband and I enjoyed it with a cold, hoppy beer.
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Jasmine or basmati white rice (3/4 cup, dried)
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Coconut milk (1 14-ounce can)
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Lime juice (2 teaspoons total; 1 teaspoon for rice, plus 1 teaspoon for chicken marinade)
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Boneless, skinless chicken breasts (2 large breasts, cut into thin strips)
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Peanut oil (1 tablespoon for marinade plus 1 teaspoon for dressing)
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Fresh ginger (1 teaspoon total, finely minced; 1/2 teaspoon for marinade plus 1/2 teaspoon for dressing)
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Fresh garlic (1 teaspoon total, finely minced; 1/2 teaspoon for marinade plus 1/2 teaspoon for dressing)
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Salt (1/2 teaspoon)
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Green cabbage (1 small head)
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Scallions (2 large bunches)
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Bell pepper (2 large; red or orange in color)
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Peanuts (1/2 cup; finely chopped)
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Toasted black sesame seeds (1 tablespoon; can be found in Asian supermarkets but you can substitute regular sesame seeds)
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Peanut butter (1 tablespoon)
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Rice vinegar (1 teaspoon)
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Soy sauce (1 teaspoon)
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Honey (1 teaspoon)
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Combine the dried rice, coconut milk, and 1 teaspoon of lime juice in a medium sauce pan. Heat over medium heat until the rice mixture is lightly boiling, then cover and reduce the heat to low.
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Cook the rice covered for 20 to 25 minutes, or until almost all the coconut milk has been absorbed.
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Remove the rice from heat and fluff with a fork. Transfer to a plate to cool.
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While the rice is cooling, prepare the other components of the dish. In a medium mixing bowl, toss the strips of raw chicken with 1 tablespoon of peanut oil, 1/2 teaspoon of fresh ginger, 1/2 teaspoon of fresh garlic, 1 teaspoon of lime juice, and 1/2 teaspoon of salt. Ensure all the chicken pieces are evenly coated in the marinade.
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Heat a large non-stick skillet over medium heat. Add the marinated chicken and cook for about 5 minutes, until all the chicken pieces are cooked through. Use a wooden spoon to stir during cooking to ensure even cooking.
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Remove the cooked chicken from the skillet to a plate to cool.
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On a cutting board, slice the cabbage head in half and then slice each half into very thin strips. Add the cabbage to a large mixing bowl.
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Chop the scallions, including green and white parts, into thin pieces and add to the mixing bowl.
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Slice the bell peppers into very thin strips and add to the mixing bowl.
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Add the chicken and coconut rice, once cooled, and toss the salad ingredients together until evenly mixed.
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Add half the chopped peanuts and 1 tablespoon of black sesame seeds to the salad and toss.
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In a separate small bowl, prepare the dressing. Whisk peanut butter, 1/2 teaspoon of ginger, 1/2 teaspoon of garlic, rice vinegar, soy sauce and honey until smooth. Thin the dressing with a water if it is too thick. Taste to ensure proper seasoning and balance; add salt or extra lime juice for acidity if needed.
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Add the dressing to the salad and toss.
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To serve, transfer to a large serving platter and garnish with remaining chopped peanuts, extra black sesame seeds, and Sriracha hot sauce if desired.