Thai Rice Salad
Full of antihistamine and anti-inflammatory ingredients, this delicious salad will provide lots of nourishment and flavor!
Prep Time
5minutes
Cook Time
30minutes
Prep Time
5minutes
Cook Time
30minutes
Ingredients
  • 1/2cup rice(brown if not low-oxalate) *I used basmati
  • 1/4cup long grain wild rice(optional)
  • 1 red pepper, finely chopped (optional-is a night shade)
  • 1cup green peas(optional-appears on some lists as high histamine, could sub for lentils)
  • 1 red onion(use shallots if low oxalate)
  • 2large carrots, shredded
  • 1cup fresh basil, finely chopped (more or less depending on preference)
  • 1/2cup fresh coriander, finely chopped (or again to taste)
  • 1small chile, finely chopped (optional)
  • 4tablespoons ginger, grated (or to taste)
  • olive oil, or sesame oil (to taste, also optional)
  • 1/4cup apple juice(OR 2-4 tbsp coconut nectar)
  • 1 lime, juiced (OR 2 tbsp acv-lowest histamine of all vinegars, lime juice on some histamine liberator lists)
Instructions
  1. Combine the ginger, apple juice/coconut nectar, sesame oil/olive oil, lime/vinegar, and chile in a mixing bowl. Allow to sit in the fridge while you cook the rice according to package directions.
  2. Once ready, combine the rice, red pepper (if using), green peas, onion, and dressing in a large bowl.
  3. Garnish with extra lime and/or basil and serve.