Rice Salad with Thai Coconut-Lime Dressing

This vibrant, refreshing salad makes a great lunch or light dinner, but the dressing is
really the star here. The bright lime and rich coconut milk pairs perfectly with briny fish sauce, spicy chile, and herbs. Warning: The dressing is addicting—it also makes a great dipping sauce for fresh spring rolls, chicken satay skewers, and lettuce cups. 

Serves 2

For the Thai coconut-lime dressing:

• Juice of1 lime (about 1/4 cup)
• 2 1/2tablespoons fish sauce, preferably Red Boat
• 1/3cup full-fat coconut milk
• 1tablespoon palm sugar, or light brown sugar
• Zest of1 lime (about 1 to 2 tablespoons)
• 2tablespoons fresh lemongrass, finely chopped
• 1/2serrano pepper, seeded and minced
• 1garlic clove, minced
• 2tablespoons finely chopped fresh cilantro
• 1tablespoon finely chopped fresh mint

For the salad bowl and toppings:

• 1 1/2cups cooked forbidden black rice
• 10ounces poached chicken breast, shredded
• 2small Persian cucumbers, diced
• 4large radishes, thinly sliced
• 1/2cup red cabbage, shredded
• 1medium carrot, peeled and shredded
• 1cup snap peas, cut thinly on the bias
• 1/4cup roughly chopped fresh cilantro
• 1/4cup roughly chopped fresh mint

1. To make the dressing, in a small bowl, whisk together the lime juice, fish sauce, coconut milk, and palm sugar in a small bowl until the sugar is dissolved. Add the remaining dressing ingredients and stir to combine. Set aside.
2. To assemble, divide the rice equally between two bowls. Divide the rest of the toppings in half and arrange on top of the rice. Drizzle with desired amount of dressing, toss, and enjoy!

http://food52.com/recipes/37302-forbidden-rice-salad-with-thai-coconut-lime-dressing