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Grilled Vegetable and Jasmine Rice Salad With Herbs and Cashews Recipe

Name: Grilled Vegetable and Jasmine Rice Salad With Herbs and Cashews Recipe
Total time: 30 min
Yield: 8
Ingredients: For the Vinaigrette:; 1/2 cup fresh lime juice from about 8 to 10 limes; 1 1/2 tablespoons fish sauce; 1 1/2 tablespoons brown sugar; 2 medium cloves garlic, minced; 1 1/2 teaspoons Sriracha; 2 tablespoons vegetable oil; For the Salad:; 2 (3/4-inch-thick) slices from a large red onion; 3 large carrots, peeled and quartered lengthwise; 15 sugar snap peas; 8 whole tri-color mini bell peppers or 1 large red or yellow bell pepper, quartered; 2 jalapeños; 2 tablespoons vegetable oil; Kosher salt and freshly ground black pepper; 1/4 cup finely chopped cilantro leaves and tender stems; 1/4 cup finely chopped fresh mint; 1/4 cup finely chopped Thai basil or sweet basil; 2 cups cooked and cooled Jasmine rice (see notes); 1/2 cup lightly toasted cashews, chopped or crumbled

Prep Time

Cook Time

Total Time

30m

This Grilled Vegetable and Jasmine Rice Salad with Herbs and Cashews combines the bright flavors of lime juice, fish sauce, and Sriracha in a zesty vinaigrette. The charred vegetables, fragrant herbs, and crunchy cashews add depth and texture to this refreshing and satisfying salad. A perfect meal for a warm day.

Recipe Options

Ingredients

Servings: 8

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1/2 cup fresh lime juice from about 8 to 10 limes

1 1/2 tablespoons fish sauce

1 1/2 tablespoons brown sugar

2 medium cloves garlic, minced

1 1/2 teaspoons Sriracha

2 tablespoons vegetable oil

2 (3/4-inch-thick) slices from a large red onion

3 large carrots, peeled and quartered lengthwise

8 whole tri-color mini bell peppers or 1 large red or yellow bell pepper, quartered

2 tablespoons vegetable oil

Kosher salt and freshly ground black pepper

1/4 cup finely chopped cilantro leaves and tender stems

1/4 cup finely chopped fresh mint

1/4 cup finely chopped Thai basil or sweet basil

2 cups cooked and cooled Jasmine rice (see notes)

1/2 cup lightly toasted cashews, chopped or crumbled

For the Vinaigrette: Whisk ingredients together in a small bowl. Reserve.

For the Salad: Light one chimney full of charcoal . When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Toss onion slices, carrots, snap peas, peppers, and jalapeños with oil in a large bowl. Season with salt and pepper. Thread snap peas on one skewer; thread mini bell peppers, if using, and jalapeños on second skewer.

Grill vegetables directly over the flames, turning once, until browned on both sides, about 4 minutes total.

When snap peas, peppers, and jalapeños are cool enough to handle, remove skewers. Stem and seed peppers and jalapeños, and discard stems and fibrous strings from snap peas. Chop vegetables coarsely, place in a large bowl and toss with 2 tablespoons of vinaigrette. Let stand for 5 minutes. Then, add cilantro, mint, basil, rice, and cashews and toss well. Dress with vinaigrette to taste and toss well again. Serve slightly warm or at room temperature, passing additional vinaigrette at the table.

Grilled Vegetable and Jasmine Rice Salad With Herbs and Cashews Recipe

Ingredients

For The Vinaigrette

For The Salad

Steps

Nutrition Facts

Grilled Vegetable and Jasmine Rice Salad With Herbs and Cashews Recipe

Ingredients

For The Vinaigrette

For The Salad

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts