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Title: Thai Jasmine Rice Salad
Categories: Vegetable Salad Ethnic
Yield: 4 Servings
| NORMA WRENN | ||
| 8 | tb | Thai Kitchen Fish Sauce |
| 1/4 | c | Fresh lime juice |
| 3 | tb | Brown sugar or Thai Kitchen |
| Coconut (Palm) sugar | ||
| 3 | tb | Fresh ginger; chopped |
| 1/4 | c | Scallions; chopped |
| 1/4 | c | Raisins |
| 1/4 | c | Walnuts; toasted |
| 8 | oz | White chicken meat; cooked cube, or cooked shrimp, or |
| Tofu | ||
| 4 | c | Jasmine rice; cooked |
| Cooled fresh cilantro for | ||
| Garnish | ||
Excellent As A Side Dish. Twice As Good The Next Day
In A Large Bowl Combine Fish Sauce, Lime Juice And Sugar. Add Remaining Ingredients And Toss With Liquid Mixture. Garnish With Cilantro. Serves 4-6. An excellent side-dish. Twice as good the next day. MM N Wrenn
Copyright: Thai Kitchen & Epicrean International
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