Thai Coconut Lime Dressing

food52.com

zoe the original

subheading: For the Thai coconut-lime dressing:

Juice of 1 lime (about ¼ cup)

2 ½ tablespoons fish sauce, preferably Red Boat

⅓ cup full-fat coconut milk

1 tablespoon palm sugar (or light brown sugar)

Zest of 1 lime (about 1 to 2 tablespoons)

2 tablespoons fresh lemongrass, finely chopped

½ serrano pepper, seeded and minced

1 garlic clove, minced

2 tablespoons finely chopped fresh cilantro

1 tablespoon finely chopped fresh mint

subheading: For the salad bowl and toppings:

1 ½ cups cooked forbidden black rice

10 ounces poached chicken breast, shredded

2 small Persian cucumbers, diced

4 large radishes, thinly sliced

½ cup red cabbage, shredded

1 medium carrot, peeled and shredded

1 cup snap peas, cut thinly on the bias

¼ cup roughly chopped fresh cilantro

¼ cup roughly chopped fresh mint

Directions at food52.com

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