A fresh-tasting rice salad with plenty of herbs. It’s not hot or spicy, but bursting with flavour.
Prep time: 15 mins
Cooking time: 15-20 mins
Skill level:Easy peasy
- 1tbsp peanut oil or vegetable oil
- 2 stalks lemongrass
- 2 small red Thai chillies, de-seeded and chopped
- 4 spring onions, trimmed and sliced
- 600g (1¼lb) cooked jasmine rice (cook 200g/7oz rice to get this amount)
- 500g (1lb) cooked chicken, shredded
- 30g (1oz) fresh mint leaves, roughly chopped
- 30g (1oz) fresh coriander leaves
- 4 fresh kaffir lime leaves, finely sliced (or preserved lime leaves from jar)
- 3tbsp lime juice
- 1tbsp caster sugar
- 2tbsp fish sauce
- 1tbsp toasted sesame oil
- 30g (1oz) toasted, salted cashew nuts, optional
- Prepare the lemongrass. Peel off the hard outer layers, trim the base, slice very finely then bash with a knife to bruise them and release the flavour and scent.
- Heat a frying pan or wok over a fairly high heat. Add the oil, prepared lemongrass, chilli and spring onion, and cook for 2 mins. Set aside.
- Put the rice, chicken, mint, coriander, lime leaves and warm lemongrass mixture into a bowl and toss gently to mix.
- Whisk together the lime juice, sugar, fish sauce and sesame oil. Pour over salad and mix gently. Chill before serving, if preferred. Spoon salad into small bowls. Sprinkle with cashew nuts, if you like.
Extra info: The salad will keep for a day in the fridge.Per serving: 310 calories; 7g fatFeature: Kate Moseley. Photos: David Jordan. Props stylist: Rosie Hopper
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.