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Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette

Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette


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Ingredients

Salad

  • 1/4 cup unsweetened shredded coconut (optional)
  • 2 large zucchini, halved lengthwise, centers scooped out
  • 2 long red chiles (such as Holland or Anaheim), stemmed
  • 1 small eggplant, cut lengthwise into 1' slices

Dressing and Assembly

  • 1 teaspoon palm sugar or (packed) light brown sugar
  • 2 tablespoons fish sauce (such as nuoc nam or nam pla)
  • 1 tablespoon fresh lime juice
  • 2 cups (loosely packed) mixed fresh tender herbs (such as basil, cilantro, fennel fronds, marjoram, mint, and tarragon)
  • 4 cups steamed jasmine rice

Recipe Preparation

Salad

  • Preheat oven to 250 °. Spread out coconut (if using) on a rimmed baking sheet. Bake, stirring often, until golden brown, about 10 minutes. Let cool on pan.

  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grates with oil. Meanwhile, combine okra, corn, zucchini, chiles, eggplant, and salt in a large bowl; drizzle with oil and toss to coat. Grill vegetables (use a grill basket if you have one), turning frequently, until crisp-tender and lightly charred, about 8 minutes. Place chiles in a medium bowl; cover tightly with plastic to let steam for easy peeling. Set chiles aside for dressing.

  • Cut corn kernels from cobs; place in a large bowl. Cut zucchini and eggplant into irregular 1" pieces; place in bowl with corn. Trim any tough tops from okra and cut okra in half lengthwise; add to bowl. Set aside.

Dressing and Assembly

  • Peel or scrape off charred skin from chiles and discard. Purée chiles (with seeds) and garlic in a food processor or mash with a mortar and pestle until a coarse paste forms. Add sugar and process or pound until dissolved. Stir in fish sauce and lime juice.

  • Drizzle dressing over warm vegetables; add herbs and toasted coconut (if using); toss well.

  • Scoop steamed rice onto a platter and top with salad.

Recipe by Zakary Pelaccio,

Nutritional Content

5 servings, 1 serving with 3/4 cup rice contains: Calories (kcal) 230 Fat (g) 3.5 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 44 Dietary Fiber (g) 4 Total Sugars (g) 3 Protein (g) 6 Sodium (mg) 570Reviews Section


Watch the video: SOY VINAIGRETTE RECIPE KOREAN SALAD - Soy (May 2022).


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