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Forbidden Rice Salad with Thai Coconut-Lime Dressing


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  • For the Thai coconut-lime dressing:
  • Juice of 1 lime (about 1/4 cup)
  • 1/3 cup full-fat coconut milk
  • 1 tablespoon palm sugar, or light brown sugar
  • Zest of 1 lime (about 1 to 2 tablespoons)
  • 2 tablespoons fresh lemongrass, finely chopped
  • 1/2 serrano pepper, seeded and minced
  • 1 garlic clove, minced
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon finely chopped fresh mint
  • For the salad bowl and toppings:
  • 1 1/2 cups cooked forbidden black rice
  • 10 ounces poached chicken breast, shredded
  • 2 small Persian cucumbers, diced
  • 4 large radishes, thinly sliced
  • 1/2 cup red cabbage, shredded
  • 1 medium carrot, peeled and shredded
  • 1 cup snap peas, cut thinly on the bias
  • 1/4 cup roughly chopped fresh cilantro
  • 1/4 cup roughly chopped fresh mint


Adapted from


Step 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.
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!

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