Gingered Thai Rice Salad


  • 2 cups long-grain rice
  • 5 green onions (scallions), finely chopped on the diagonal
  • 3 medium carrots, coarsely grated
  • 4 baby bok choy, washed and chopped
  • 2 kaffir lime leaves 1/2 cup coarsely chopped coriander
  • 1/2 cups chopped roasted peanuts
  • 1 tbsp black sesame seeds
  • 2 tbsp finely chopped Thai basil


  • 2 tbsp vegetable or peanut oil juice of 2 limes (about 3 tbsp)
  • 3 tbsp Thai fish sauce
  • 2tbsp palm sugar
  • 2 tbsp sweet chili sauce
  • 1 tbsp minced ginger pinch of chili powder or cayenne pepper salt and pepper to taste

( Kitchen Measurements )


  1. To cook the rice, bring a large pot of salted water to boil.
  2. Add the rice and simmer for 8-10 minutes or until tender.
  3. Drain and rinse Thoroughly in cold water then drain again.
  4. Meanwhile, make the dressing. Whisk together the oil, lime juice, fish sauce, palm sugar, sweet chili sauce, ginger, chili powder and salt and pepper.
  5. Reserve until the rice is ready.
  6. Prepare all the vegetables then mix thoroughly with the finely sliced lime leaves, coriander, chopped roasted peanuts, and sesame seeds.
  7. Add the cooked rice and mix it well.
  8. Toss the rice and vegetable mixture thoroughly with the dressing, then add the Thai basil and serve.
  9. Serves 6

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