Vegan Nam Khao (Lao Crispy Rice Salad with Greens and Herbs)

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

1 ½ cups jasmine rice or other long grain white rice

4 tablespoons coconut oil

1 red bell pepper diced

1 Fresno chili or jalapeno ribs and seeds removed, minced

1 shallot thinly sliced

1 tablespoon minced fresh ginger

1 bunch lacinato kale stems removed and finely chopped

2 teaspoons olive oil

2 tablespoons lime juice

½ teaspoon sea salt

¼ cup gluten-free tamari

1 tablespoon rice vinegar

1 tablespoon toasted sesame oil

2 scallions thinly sliced

½ cup roughly chopped cilantro

¼ cup roughly chopped peanuts

1 lime quartered, for serving

Directions at feedmephoebe.com

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