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	* Exported from MasterCook * Jasmine Rice Salad with Chili Coconut Dressing Recipe By : Rice Cookbook; Australian Women's Weekly Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup uncooked jasmine rice -- (50 g) 1 small green cucumber -- (130 g) 3 small zucchini -- (270 g) 1 small red pepper -- (150 g) 1 medium mango -- (430 g) 2 green shallots 1 1/2 cups cooked jasmine rice 1/4 cup loosely packed fresh coriander leaves **Chili Coconut Dressing** 2 small fresh red chilies 1 garlic clove -- crushed 1/3 cup coconut milk -- (80 mL) 1/4 cup loosely packed fresh mint leaves 1 tablespoon honey -- (20 mL) 2 teaspoons fish sauce -- (10 mL) Place uncooked rice in pan. Cook, stirring, until lightly browned; cool. Blend or process rice until coarsely ground. Cut cucumber in half lengthways; remove seeds. Cut cucumber, zucchini, pepper, mango and shallots into 6 cm (approximately 2 1/2 inches) lengths; cut into strips. Combine cucumber, zucchini, pepper, mango, shallots, cooked rice and coriander in bowl; mix well. Just before serving drizzle with dressing; top with ground rice. Chili Coconut Dressing: Blend or process all ingredients until combined. Serves 4 to 6. Salad and dressing can be made a day ahead. Storage - covered, separately, in refrigerator. From The Rice Cookbook; The Australian Women's Weekly; 1995. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 26 May 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 6g Fat (34.1% calories from fat); 3g Protein; 21g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 9mg Sodium. Exchanges: 1 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.

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