How To Make Thai Rice Salad - Vegan Thai Rice Salad Recipe - Blondelish
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How To Make Vegan Thai Rice Salad - Best Tips & Tricks
1. Adapt this simple rice salad recipe to your taste
I made this vegan rice salad with a mix of wild and brown rice. I think this is the best combo because it’s the healthier version of rice and it also has a better texture and nutty flavor.
Brown rice has a much healthier nutrient content than its white version and it’s richer in fiber, vitamins and minerals. So I definitely recommend it but I also understand that it may not always be easily available.
In this case, you can replace it with white rice. Or, you could go for the even healthier options like quinoa, barley, buckwheat or bulgur.
Moving on to the veggies, you can go for any kind you like. Just think about the texture when choosing the veggies and keep in mind to chop them into small bite-sized pieces.
If you want this Thai rice salad to have a crunchy texture, you can make it with peppers, carrots or cabbage.
And if Kale is not easily available you can replace it with baby spinach or romaine salad.
Furthermore, I made this vegan rice salad with cashew because I love their sweet and delicate flavor. But you can replace them with pecans, almonds, chopped hazelnuts or walnuts.
Now that you know how to adapt this Thai rice salad recipe to your taste, let’s see how to serve it.
2. How to serve this vegan rice salad
This Thai rice salad is perfect as a main but you can also serve it as a side-dish. It goes great with many dishes like Mozzarella Chicken or Chicken Lasagna.
Of course, it won’t be vegan anymore and if that’s not a problem, then you can add it some grilled chicken or hard boiled eggs.
This way, it will be more nourishing if served as a main.
And if you want it even more filling but still vegan, you can add fried tofu or baked chickpeas.
This vegan rice salad goes perfectly for lunch and dinner. Furthermore, it fits in a lunch box, which means it’s great for meal planning.
3. This simple rice salad recipe is perfect for meal planning.
This simple rice salad recipe is great for your weekly meal prep. You can make it ahead and place it in airtight containers, then keep it in the fridge for up to 5 days.
But there’s something very important to remember here. Keep the salad and dressing in separate containers and only mix them before serving. Don’t mix them before otherwise, the salad will get soggy.
So that’s about it with the tips and tricks. You’re now more than ready to make this simple rice salad recipe.
And you know the drill, don’t you? After making it, snap a shot, post it on Instagram and tag me @theblondelish and use the hashtag #blondelish so I can see what you make of my recipes.
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This Green Papaya Salad Recipe is spicy, salty, sweet, and A LITTLE NUTTY
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LEARN HOW TO MAKE A CRUNCHY GREEN PAPAYA SALAD RECIPE RIGHT AT HOME!
LAY HO LAY HO! I must warn you up front that this salad is incredibly delicious and extremely addictive. You may be tempted to enjoy this by itself or on a burger or in a taco. Join me in this episode and learn how to make a refreshingly crunchy green papaya salad recipe today!
Ingredients:
1 medium green papaya
25g Thai basil
25g mint
small piece ginger
1 Fuji apple
2 cups cherry tomatoes
2 pieces garlic
2 green chili peppers
1 red chili pepper
1 lime
1/3 cup rice vinegar
2 tbsp maple syrup
2 1/2 tbsp soy sauce
1 cup peanuts
Directions:
1. Peel the green papaya. Hold the papaya in one hand and the knife in the other. Then, very carefully and continuously chop at the papaya making lots of cuts (wear a non-cut glove if possible)
2. Carefully slice down the papaya making rustic looking shreds. Roll around the papaya and repeat until you see the inner seeds peeking through
3. Add the Thai basil and mint to the papaya. Very thinly slice the ginger and apple into matchsticks and add to the salad. Thinly slice the cherry tomatoes and add to the salad
4. Finely chop the garlic and chili peppers. Place them into a bowl along with the juice of 1 lime, rice vinegar, maple syrup, and soy sauce. Mix to combine
5. Pour the dressing onto the salad and mix to combine
6. Heat up a frying pan to medium heat and add in the peanuts. Toast for 4-5min. Then, transfer to a pestle and mortar. Coarsely crush the peanuts
7. Plate the salad and sprinkle some peanuts on top
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Wild Rice Salad
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Rainbow Rice Salad Recipe - Khao Yum ข้าวยำ - Thai Recipes
Kao Yum, or Khao Yum, is a specialty of Southern Thai cuisine that has become popular in Bangkok in recent years because of the healthy, clean eating trend! This dish is similar to the Malay nasi kerabu, and in fact, many Southern Thai dishes have Malay roots.
In this video I also show you how to make natural blue food colouring! The rice is often dyed blue for Khao Yum, although you can most certainly use plain white rice, OR dye the rice a different colour such as yellow (turmeric or saffron) or pink (beets). The dressing, or what we call nam budu is the most important part: it's sweet, salty, umami and is key to the unique flavour of this salad. And yes, you can make the dressing in advance and keep it in your fridge for many weeks!
Choice of accompaniments around the rice are flexible, but there are some must-haves. I will include the list of these options in the written recipe on the website!
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
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How to Make Rice Salad - Easy Rice Salad - Vegan Recipes
How to Make Rice Salad - Easy Rice Salad - vegan
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The MOST aromatic Noodle Salad EVER | Chili Oil Rice Noodles Recipe
LEARN HOW TO MAKE AN EASY COLD CHILI OIL NOODLE SALAD RECIPE AT HOME!
LAY HO MA! Everything tastes better with chili oil doesn't it? When the weather is super hot, it's time to make this super tasty cold noodle salad! Join me in this episode and learn how to make an easy cold chili oil noodle salad recipe in the comfort of your own home! Let's begin
SALAD INGREDIENTS:
80g cucumber
1/4 fuji apple
15g cilantro
8g fresh basil
1/4lb flat rice noodles
2 tbsp peanuts
1 tbsp white sesame seeds
DRESSING INGREDIENTS:
splash of toasted sesame oil
splash of black rice vinegar
2 tbsp soy sauce
1-2 tbsp chili oil (
Directions:
1. Bring a pot of water to boil for the noodles
2. Make the dressing by combining the dressing ingredients together
3. Slice the cucumber and apple into matchsticks
4. Chop the cilantro and tear the basil
5. Boil the noodles to package instructions stirring occasionally to keep them from sticking
6. Strain out the noodles and rinse in cold water
7. Plate the noodles and assemble the salad with the veggies and herbs
8. Heat up a frying pan to medium heat. Toast the peanuts for a few minutes. Then, turn the heat off and add the white sesame seeds. Give it a good toss
9. Top the salad with the peanuts and sesame seeds. Pour over the chili oil dressing and serve
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If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
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