When I first saw this recipe I thought that really sounds weird but then looking at the picture it didn’t really look that bad. I’m always game to try something different and for sure this is different, but then again not so if you’re into Thai food.
A quick note: if you can’t find black rice–our local Kroger carries it in the International foods aisle–perhaps substitute a wild rice combined with a Jasmine rice, and cook them according to package directions.
- 1 cup Thai black rice, simmered gently in 1 3/4 cups water over medium heat, covered, for about 35 minutes–watch closely and add more water or reduce heat if necessary–then cooled
- 1 large peach, pitted, and cut into 1/4-inch dice
- 1 red bell pepper, cut into 1/4-inch dice
- 1 small cucumber (about 6 inches), cut into 1/4-inch dice
- 1/2 cup diced red onion
- 1 clove garlic, minced
- 1/2 cup lightly salted and roasted cashew halves and pieces
- 2 to 3 tablespoons each fresh cilantro leaves, finely chopped mint preferably not spearmint), and finely chopped Thai or Vietnamese basil (if you can’t find the latter–I grow it so I have it at the ready–just substitute regular basil or omit and use about 1/4 cup each cilantro leaves and finely chopped mint)
- 2 to 3 tablespoons vegan fish sauce (it is sold as “vegetarian” in Asian markets)
- Zest and juice of 1/2 of a large lime
- 2 to 3 teaspoons natural sugar
- 1 small medium-hot chili, stemmed, cored, seeds removed, and minced
- Pinch of sea salt or to taste
In a medium bowl, combine all salad ingredients. In a small cup or bowl whisk together all dressing ingredients, and check for flavor balance, adding more of any ingredient if you choose. Pour the dressing over the salad, and toss with a fork to combine. Check for salt and adjust if necessary. Serve at room temperature or chilled. Store any leftovers in an airtight container in the refrigerator.