Southern Thai Rice Salad With Fresh Herbs

Ingredients

• 2 stalks fresh lemongrass
• 1 cup unsweetened coconut
• toasted (flaked or shredded)
• 1 tablespoon red chili pepper flakes
• 1 cup green beans
• fresh
• thinly sliced crosswise on the diagonal
• 1 cup edamame (fresh or frozen)
• 1 cup cucumber
• peeled and diced (seeded if desired)
• 1 cup bean sprouts
• 1 cup tart green apple
• diced
• 1 cup pineapple (fresh or canned)
• 1 cup dry-roasted unsalted cashews (or peanuts)
• 6 cups cooked long-grain brown rice (or jasmine rice)
• 14 cup low sodium soy sauce
• 14 cup lime juice or 14 cup white vinegar
• 14 cup pineapple juice
• 14 cup pineapple chunk
• 3 tablespoons sugar
• 2 teaspoons sesame oil
• 12 teaspoon salt (optional)
• 2 tablespoons cilantro
• coarsely chopped
• 1 tablespoon garlic
• coarsely chopped
• 14 teaspoon chili-garlic sauce (or other hot sauce)

Instructions

1. DRESSING: Combine all dressing ingredients in a food processor or blender and blend until smooth.
2. Set aside until serving time or refrigerate up to 5 days.
3. It will make about 2/3 cup.
4. SALAD: Trim lemongrass down to a 3-inch plump stalk with a smooth base, discarding any dried outer leaves.
5. Slice crosswise as thinly as possible.
6. Set aside.
7. Chop and prepare all remaining salad ingredients.
8. Place cooked rice in a large serving bowl.
9. Add all the remaining salad ingredients and toss well.
10. Add about 1/2 dressing and toss again.
11. Serve with the remaining dressing on the side.