Mustard Free Gluten Free Coconut Lime Rice Salad
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Learn more →Ingredients
4 servings
For the rice
- 1 cup jasmine rice, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup water
- ½ tsp salt
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 tbsp olive oil
- 1 tbsp tamari
- 1 tsp honey
- ½ tsp ground ginger
- ¼ tsp red pepper flakes
For the salad
- 1 english cucumber, diced
- 2 medium carrots, shredded
- 3 green onions (green tops only), thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- ¼ cup fresh mint leaves, roughly chopped
- ⅓ cup unsweetened coconut flakes, toasted
For serving
- ¼ cup roasted salted peanuts, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Combine the rinsed jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 15 minutes, until the liquid is absorbed and the rice is tender.
- 2
Remove the saucepan from the heat and let the rice steam, covered, for 5 minutes. Spread the cooked rice in an even layer in a large mixing bowl and let it cool for 15–20 minutes, until no longer steaming.
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