Eosinophilic Esophagitis Friendly Vegan Coconut Rice Salad with Lemon Herb Vinaigrette
Total time50 min
Prep time15 min
Cook time20 min
4.5(12)
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Learn more āIngredients
4 servings
For the rice
- 1 cup jasmine rice
- 1 can (13.5 oz) full-fat coconut milk
- Ā½ cup water
- Ā½ tsp salt
For the vinaigrette
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 3 tbsp olive oil
- 1 tsp maple syrup
- Ā½ tsp dijon mustard
- Ā¼ tsp salt
- Ā¼ tsp black pepper
For the salad
- Ā¼ cup fresh mint leaves, roughly torn
- Ā¼ cup fresh cilantro leaves, roughly chopped
- 2 scallions (green tops only), thinly sliced
- Ā¼ cup toasted unsweetened shredded coconut
- 1 persian cucumber, diced small
For serving
- 2 tbsp toasted pumpkin seeds (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Rinse the jasmine rice in a fine-mesh strainer under cold water until the water runs mostly clear, about 30 seconds. Shake off the excess water.
- 2
Combine the rinsed 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 tightly, and cook for 15 minutes, until the liquid is fully absorbed and the rice is tender.
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