A vibrant and fragrant salad with wild basmati rice and the most colourful veggies. The first mouthful will transport you to Thailand and sunny beaches. The secret ingredient? Well, you better read up below.
The origins of this recipe are not so glamorous, they do not come from a trip to Thailand, they do not come from a grandma’s tale. The origin of this recipe comes from a trip to Aldi and reading up the ingredients on the plastic box.
While we were in Australia, we were doing our shopping in Aldi and I bought this salad as I couldn’t be asked to cook. I loved it immediately. So much so that I ate it the day after and the day after again. Unfortunately, Aldi doesn’t sell this salad in the UK so I took a photo of the ingredients and tried to replicated it at home. I dare saying the results were outstanding.
I made a huge bowl and sorted lunch for three days in a row. Perfect when you are facing a heatwave but to be honest a great lunch box for winter too.
The original recipe had edamame beans but oh my god aren’t they expensive? I do love them but I also refuse to apply for a mortgage to afford 100 g of magic beans so I decided to use the humble peas instead. Feel free to go back to the origins and use edamame beans depending on what’s available in your area.
And as you read so far, I am now going to tell you the secret surprise ingredients: shredded coconut! This was what originally hooked me and what gives an extra crunch to the salad.
I hope you’ll love it as much as I do: so many colours and textures to enjoy.
Thai Coconut Rice Rice
Course: MainsDifficulty: Easy5
servings30
minutesA vibrant and fragrant salad with wild basmati rice and the most colourful veggies. The first mouthful will transport you to Thailand and sunny beaches. The secret ingredient? Well, you better read up below.
Ingredients
200 g wild basmati rice
1 big shredded carrot
100 g chopped spring onions
150 g frozen peas or edamame beans
30 g desicated coconut
50 g roughly chopped cashew nuts
1 chopped red bell pepper
10 g grated fresh ginger
- Condiments
1 big lime
2 tbsp rice vinegar
1 tsp sesame oil
1 tbsp light soy sauce
1 tbsp dark soy sauce
Method
- Cook the rice following the packet’s instruction and let it cool down
- Boil the peas with a spoon of coarse sea salt
- Wash and chop the cashew nuts, spring onions and pepper
- Wash and grate the carrots and ginger
- Add the condiments and mix all the ingredients together in a very big bowl
- Serve at room temperature and decorate (optional) with coriander leaves
I tried this! Was very nice 🙂 thanks Anna ❤
Thank you so much Dora, I am so pleased you tried the recipe and read the blog ❤️