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    Tuk-tuk Salad

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    Tuk-tuk Salad

    This is the most fun rice salad can be. Using both brown basmati and wild rice is good for texture and appearance, but it’s the dressing that makes this as bouncy in the mouth as the tuk-tuks – auto-rickshaws – are on the streets of Thailand.

    • Preparation time: 30 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • 150 g brown basmati rice
    • 100 g wild rice
    • 125 g frozen peas
    • 100 g frozen broad beans
    • 2 bunch salad onions, finely chopped
    • 2 plum tomatoes, roughly chopped
    • 50 g rocket leaves
    • 2 tbsp toasted seeds
    • 2 tbsp chopped coriander
    • 1 lime
    • 1 red chilli, very finely chopped
    • 3cm fresh root ginger, grated
    • 1 small garlic clove, very finely chopped
    • 1 lime, juice, plus extra limes, quartered, to serve
    • 3 tbsp sesame oil
    • 3 tbsp soy sauce


    1. Cook each kind of rice separately, according to the instructions on the packet.
    2. Meanwhile, whisk the ingredients for the dressing together, then leave it to infuse.
    3. Drain each batch of rice into a sieve and run under cool water. Mix them together in a bowl. Stir in the peas, broad beans, salad onions and some salt; mix in the dressing until everything is well coated.
    4. In a small bowl, mix together the tomatoes, rocket, seeds and coriander and spoon them over the top of the rice. Serve with quarters of lime.

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    Drinks recommendation

    This subtle white is atonishing value- and it goes perfectly with an Asian salad. Vignale Soave 2007 Veneto, Italy.


    Average user rating

    5 stars