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Cold Thai Rice Salad

What to do with leftover rice? Here’s what!


  • 2 cups brown rice, cooked and refrigerated
  • 1-2 peeled and diced cucumbers
  • 4-5 carrots, peeled and diced
  • 2 daikon radishes, peeled and diced
  • 1 cup fresh herbs, such as Thai basil, cilantro, &/or mint, diced

Curry paste (see note)

  • 1” chunk of fresh gingerroot
  • 1 stalk lemongrass, outer tough leaves removed, and cut into 1” chunks
  • 1 serrano or jalapeño pepper, seeded and cut into chunks
  • 1 shallot (or a chunk of onion), peeled
  • 2 Tbsp honey
  • 3 Tbsp fish sauce
  • Juice of 1 lime


Make the curry paste:

  1. With the motor of a food processor running, add the ginger root and lemongrass. Process until minced.
  2. Add the pepper and shallot, and thoroughly process again.
  3. Add the honey and fish sauce. Process until reasonably smooth.
  4. Pour the mixture into a small pot, and cook over low/medium heat until fragrant.
  5. Add the lime juice, and stir.
  6. Stir the curry sauce into the cold rice. Add the cucumbers, carrots, radishes, and herbs. Stir again.

Note: if you want an easier curry paste, you can use a jar of green curry paste and add the honey, fish sauce, and lime juice. No cooking necessary.