Red Meat Allergy Friendly Vegan Coconut Rice Salad with Lemon Herb Vinaigrette

Total time50 min

Prep time15 min

Cook time20 min

4.5

(12)

Red Meat Allergy Friendly Vegan Coconut Rice Salad with Lemon Herb Vinaigrette

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Ingredients

4 servings

For the rice

1 cup jasmine rice
1 can (13.5 oz) full-fat coconut milk
½ cup water
½ 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
½ tsp dijon mustard
¼ tsp salt
¼ tsp black pepper

For the salad

¼ cup fresh mint leaves, roughly torn
¼ cup fresh cilantro leaves, roughly chopped
2 scallions (green tops only), thinly sliced
¼ 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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