Vietnamese Rice Salad

16 October 2009

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Serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes

Fat 7.5g (of which saturates 1.3g)
Cals 285 cals 
Carbs 45.3g (of which sugar 5.3g)

Ingredients:
175g basmati rice or basmati and wild rice
2 medium carrots, peeled and coarsely grated
½ cucumber, peeled, halved and cut into half rounds
½ bunch spring onions, trimmed and thinly sliced
100g mangetout, trimmed and thinly sliced
1 tsp vegetable oil
10g each basil, mint and coriander leaves, shredded

Garnish:
50g unsalted raw peanuts
1 red chilli, seeded and thinly sliced

Dressing:
3 tbsp granular Canderel
2 tbsp fish sauce
juice 2 limes, grated zest 1 of the limes
2 cloves garlic, crushed
2 tsp freshly grated ginger

Put the rice to cook in a pan of boiling water, stir and simmer for 15 minutes until the rice is just tender.  Drain and rinse with cold water then drain again and leave to cool.

While the rice is cooking prepare the vegetables and dressing.  Put the Canderel into a bowl, add the fish sauce and stir until dissolved. Add the lime juice, zest, garlic and ginger and stir again.
Heat the oil in a small frying pan, add the peanuts and cook over a medium heat, stirring until golden, tip onto kitchen paper to drain and cool. Roughly chop when cool.

To assemble the salad, put the rice into a large bowl, add the vegetables and toss together.  Add the dressing and toss again. Gently fold in the shredded herbs then transfer to a serving dish and scatter over the peanuts and chilli.

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