Jasmine Rice Salad
|Cooked jasmine rice||6 Cup (96 tbs) (1.4 Liters)|
|Water||720 Milliliter (3 Cups)|
|Lemon grass stalks/2 tablespoons (30 milliliters) dried lemon grass||3 , dried|
|Soy sauce||60 Milliliter (3/4 Cup)|
|Sugar/Fruit source / 3/4 cup, 180 milliliters honey||240 Milliliter (1 Cup)|
|Grated fresh ginger/1/2 teaspoon /3 milliliters dried ginger||30 Milliliter (2 Tablespoons)|
|Cayenne powder/Hot chili powder||1⁄3 Teaspoon (2 Milliliters)|
|Grated lime peel||2|
|Shredded coconut||355 Milliliter (1 1/2 Cup)|
|Finely chopped spinach||1 Cup (16 tbs) (240 Milliliters)|
|Cucumber||1 , thinly sliced and quartered|
|Jicama||240 Milliliter, diced into 1/2-inch pieces (1 Cup)|
|Red bell pepper||1⁄2 , cut into 1-inch thin strips|
|Chopped onions||120 Milliliter (1/2 Cup)|
|Snow peas||120 Milliliter (1/2 Cup)|
|Bean sprouts||240 Milliliter (1 Cup)|
|Peeled diced orange||240 Milliliter (1 Cup)|
|Chopped cilantro||120 Milliliter (1/2 Cup)|
|Chopped roasted peanuts||240 Milliliter (1 Cup)|
First boil the rice according to package directions.
To quickly cool rice spread it in a thin layer on cookie sheets or in a large bowl.
In a saucepan combine water and lemon grass (lemon grass tea) and simmer for at least 8 minutes.
Then set aside to cool.
In a frying pan dry-roast the coconut by stirring over medium heat until toasted golden.
Set aside the lemon grass tea and the roasted coconut to cool.
Strain the lemon grass from the tea.
To the tea, add all the rest of the Sauce ingredients and mix or blend well.
Assemble salad by gently tossing rice, coconut and vegetables with Sauce.