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Herb-Scented Rice Salad with Coconut and Lime
Ingredients
  • ¼ cup unsweetened finely shredded dried coconut
  • 1 ½ teaspoons virgin coconut oil, melted and divided
  • ⅓ cup loosely packed fresh basil leaves, cut into chiffonade
  • ¼ cup loosely packed fresh mint leaves, cut into chiffonade
  • ¼ cup loosely packed fresh cilantro leaves, chopped
  • 3 tablespoons chopped shallot or red onion, rinsed to reduce harshness and drained well
  • 2 tablespoons very thinly sliced or minced lemongrass (from 1 medium stalk, tough outer layers discarded)
  • 2 teaspoons lime zest
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 3 cups cooked white jasmine rice, at room temperature
  • 2 teaspoons fish sauce
  • 1 tablespoon fresh lime juice
Steps
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