Thai Crispy Rice Salad with Chicken Meatballs

Name: Thai Crispy Rice Salad with Chicken Meatballs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Ingredients: a 1/2-inch knob of fresh ginger, or a spoonful of ginger paste (note 1); 1 clove garlic; 0.25 cup fish sauce; 0.25 cup Neutral Flavored Vegetable Oil; 0.25 cup lime juice; 2 tbsp brown sugar; 1 cup cooked jasmine rice; 1 cup half an English cucumber, thinly sliced (about 1 cup); 0.5 red onion, thinly sliced; 0.5 cup chopped peanuts; 1 cup Thai Basil Leaves; 1 ripe tomato, cut into bite size; 2 Scallions, thinly sliced; Asian style meatball or this can be any protein you prefer

The salad is a great way to use leftovers in the fridge: half a head of cabbage, cucumbers, cooked rice and you pair with ripe tomatoes from the market.

Allen_Lee

Prep20 min

Cook10 min

Total30 min

Servings2

Difficultyeasy

ThaiHeart HealthyLow CarbDinner / SupperLunch

Ingredients

a 1/2-inch knob of fresh ginger, or a spoonful of ginger paste (note 1)
1 clovegarlic
0.25 cupfish sauce
0.25 cupNeutral Flavored Vegetable Oil
0.25 cuplime juice
2 tbspbrown sugar

1 cupcooked jasmine rice
1 cuphalf an English cucumber, thinly sliced (about 1 cup)
0.5red onion, thinly sliced
0.5 cupchopped peanuts
1 cupThai Basil Leaves
1ripe tomato, cut into bite size
2Scallions, thinly sliced
Asian style meatball or this can be any protein you prefer

Instructions

1
Put all the dressing ingredients in a food processor. Blitz everything up to make this SUPER yummy, punchy sauce.
2
Toss the rice in a bowl with sesame oil and a sprinkle of salt. Bake in 400 degree oven for 10 minutes or until crispy.
3
Mix everything up and toss with the dressing.