Ingredients and Weight:
- Thai red rice: 2 cups (uncooked)
- French green lentils: 1 cup (uncooked)
- Bell pepper (red or yellow): 1 (medium, chopped)
- Cucumber: 1 (medium, chopped)
- Red onion: 1/2 (small, chopped)
- Cilantro: 1/2 cup (chopped)
- Mint: 1/4 cup (chopped)
Dressing:
- Lime juice: 1/4 cup
- Fish sauce: 2 tablespoons
- Brown sugar: 1 tablespoon
- Toasted sesame oil: 1 tablespoon
- Red chili paste (optional): 1 teaspoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cook the rice and lentils according to package directions.
- In a large bowl, combine the rice, lentils, bell pepper, cucumber, red onion, cilantro, and mint.
- Whisk together the dressing ingredients in a small bowl. Pour over the salad and toss to combine.
- Chill for at least 1 hour before serving.
Nutritional Information:
- Calories: 450 per serving
- Fat: 10 grams
- Carbohydrates: 70 grams
- Protein: 20 grams
- Fiber: 15 grams
Dish Characteristics:
- Colorful and flavorful
- Aromatic and fresh
- Healthy and satisfying
- Vegetarian and gluten-free
User Comments:
- "This salad is a perfect blend of sweet, salty, and spicy flavors."
- "The red rice adds a unique and nutty flavor."
- "The combination of textures from the rice, lentils, and vegetables is delightful."
- "I love the freshness of the cilantro and mint."
- "This salad is a great way to get your daily dose of veggies."
Special Precautions and Tips:
- If you prefer a less spicy salad, omit the red chili paste.
- Feel free to add other vegetables of your choice, such as carrots, snap peas, or radishes.
- Toasting the sesame oil intensifies its flavor.
- For best results, chill the salad for at least 1 hour before serving to allow the flavors to meld together.
