Every summer, I revisit this refreshing Malaysian salad called nasi ulam. It’s an elastic classic, so tinker to create your own twists. The salad tastes good up to 5 hours after you’ve combined all the ingredients, so it’s a nice party or potluck dish. You can easily double, triple, or quadruple it, too.
1/4 cup unsweetened finely shredded dried coconut
1 1/2 teaspoons virgin coconut oil, melted and divided
1/3 cup loosely packed fresh basil leaves, cut into chiffonade
1/4 cup loosely packed fresh mint leaves, cut into chiffonade
1/4 cup loosely packed fresh cilantro leaves, chopped
3 tablespoons chopped shallot or red onion, rinsed to reduce harshness and drained well
2 tablespoons very thinly sliced or minced lemongrass (from 1 medium stalk, tough outer layers discarded)
2 teaspoons lime zest
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
3 cups cooked white jasmine rice, at room temperature
2 teaspoons fish sauce
1 tablespoon fresh lime juice
Added sugars 0g
Calcium 3% DV
Potassium 2% DV
How to Make It
Place dried coconut and 1/2 teaspoon coconut oil in a medium skillet over medium. Cook, stirring often, until coconut begins to brown, 2 to 3 minutes. Continue to cook, stirring constantly to ensure even cooking, until coconut is fragrant and golden brown, 2 to 3 more minutes. Remove from heat and cool.
Using a large spoon, stir together basil, mint, cilantro, shallot (or onion), lemongrass, lime zest, salt, and pepper in a large bowl until well combined.
Add rice, 3 tablespoons toasted coconut, and remaining 1 teaspoon coconut oil to herb mixture; toss to combine. Add fish sauce and lime juice. Toss, wait 5 minutes, and taste. Aim for a balance of all the flavors. The herbs are subtle, yet their pungent, fragrant selves should shine. Transfer rice mixture to a shallow dish or wide bowl; garnish with remaining toasted coconut.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.