When they're in season, roast halved cherry tomatoes, and add them to the salad just before serving. *You can use whatever rice you have on hand, but I like to use the wonderfully fragrant brown jasmine rice for this salad.
4 cups cooked rice, room-temperature*
1 cup toasted coconut
1 cup chopped, toasted peanuts3/4 loosely packed cup of EACH of the following: mint, basil, & cilantro leaves
2 small shallots, minced
2 tablespoons fresh lime juice, or more to taste
fine grain sea salt, to taste1 garlic clove
1 cup plain yogurt
Ideally, you're going to want to toss this salad, just before serving. It keeps the herbs bright, and green. In a large bowl, combine the rice, coconut, peanuts, mint, basil, cilantro, and shallots. Season with the lime juice, and salt. Toss again.
Mash the garlic clove into a paste with a generous pinch of salt. Whisk the salted garlic into the yogurt, and drizzle generously over the salad, serving the rest on the side.
Serves 6.
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