1. DRESSING: Combine all dressing ingredients in a food processor or blender and blend until smooth. Set aside until serving time or refrigerate up to 5 days. It will make about 2/3 cup. 2. SALAD: Trim lemongrass down to a 3-inch plump stalk with a smooth base, discarding any dried outer leaves. Slice crosswise as thinly as possible. Set aside. Chop and prepare all remaining salad ingredients. 3. Place cooked rice in a large serving bowl. Add all the remaining salad ingredients and toss well. 4. Add about 1/2 dressing and toss again. Serve with the remaining dressing on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
