Southern Thai Rice Salad With Fresh Herbs

• 2 stalks fresh lemongrass
• 1 cup unsweetened coconut, toasted (flaked or shredded)
• 1 tablespoon red chili pepper flakes
• 1 cup green beans, fresh, thinly sliced crosswise on the diagonal
• 1 cup edamame (fresh or frozen)
• 1 cup cucumber, peeled and diced (seeded if desired)
• 1 cup bean sprouts
• 1 cup tart green apple, diced
• 1 cup pineapple (fresh or canned)
• 1 cup dry-roasted unsalted cashews (or peanuts)
• 6 cups cooked long-grain brown rice (or jasmine rice)
• 14 cup low sodium soy sauce
• 14 cup lime juice or 14 cup white vinegar
• 14 cup pineapple juice
• 14 cup pineapple chunk
• 3 tablespoons sugar
• 2 teaspoons sesame oil
• 12 teaspoon salt (optional)
• 2 tablespoons cilantro, coarsely chopped
• 1 tablespoon garlic, coarsely chopped
• 14 teaspoon chili-garlic sauce (or other hot sauce)

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

unsweetened coconut, red chili pepper, green beans, edamame, cucumber, bean sprouts, tart green apple, pineapple, cashews, brown rice, soy sauce, lime juice, pineapple juice, pineapple, sugar, sesame oil, salt, cilantro, garlic, chiligarlic sauce

Taken from www.food.com/recipe/southern-thai-rice-salad-with-fresh-herbs-308157 (may not work)