So…Originally this post was going to be about pan seared salmon, which I served over this rice salad, however after dinner, there were only a few small salmon scraps left, and I hadn’t taken pictures (I’ll post the recipe soon – I promise). So, instead, this post is about this super tasty rice salad. Filled with fresh veggies and cooked in coconut milk, this dish works well with other Thai or Asian inspired dishes (or salmon). I adapted this quinoa salad recipe from Ambitious Kitchen, and made a few changes. The first change I made was to substitute the quinoa with jasmine rice. It’s not that I don’t like quinoa, I love the taste and texture, but I have a quinoa allergy – one that makes me want to make sure all of my affairs are in order after eating it, because I’m usually convinced that I won’t survive its vicious attack. So, anyway – jasmine rice it is. I also swapped out the peanut dressing with a ginger carrot dressing, because hubby is a firm believer that peanut butter should only be found in sandwiches. Since the kids aren’t big fans of raw onion, I cooked it with the julienned carrots and cabbage for a few minutes.
You may notice that there are a few more pictures in this post than I normally include, but I just couldn’t stop taking them. The colors were so vibrant and I was trying to convey some of the tastiness so that you can enjoy this recipe as much as I do. 🙂