Name: Malaysian rice salad (nasi ulam)
Prep time: 20 min
Total time: 20 min
Yield: 6 - 8
Ingredients: 225 gm (1½ cups) cooked basmati rice, cooled (see note); 1 cup each Thai basil, coriander and mint leaves, shredded and loosely packed; 3 makrut lime leaves, cut into julienne; 1 lemongrass stalk, white part only, finely chopped; 2½ tbsp finely chopped chives; 2½ tbsp each roasted peanuts and toasted shredded coconut; Micro red vein sorrel and spicy radish; Dressing; 1 garlic clove, crushed; 1 tbsp finely grated ginger; 1 tbsp fish sauce; Juice of 2 limes; ½ tsp chilli flakes

Malaysian rice salad (nasi ulam)

This zingy rice salad dials up the freshness. Enjoy it on its own or as a side dish with fried fish or chicken.

Serves 6 - 8

Prep

20M

Originally from North Malaysia (though some argue it’s from Indonesia), nasi ulam is a herbaceous rice salad loaded with wild herbs, dried shrimp, toasted grated coconut (kerisik), shallots and spices.

Ingredients

225 gm (1½ cups) cooked basmati rice, cooled (see note)

1 cup each Thai basil, coriander and mint leaves, shredded and loosely packed

3 makrut lime leaves, cut into julienne

1 lemongrass stalk, white part only, finely chopped

2½ tbsp finely chopped chives

2½ tbsp each roasted peanuts and toasted shredded coconut

Micro red vein sorrel and spicy radish

Dressing

1 garlic clove, crushed

1 tbsp finely grated ginger

1 tbsp fish sauce

Juice of 2 limes

½ tsp chilli flakes

Method

1.For dressing, combine ingredients in a bowl and season to taste.

2.Place rice, shredded herbs, makrut lime, lemongrass, chives, peanuts and coconut in a large bowl with half of the dressing, season and toss to combine.

3.To serve, transfer to a large seving bowl and drizzle with remaining dressing. Scatter with micro red vein sorrel and spicy radish.