Malaysian rice salad (nasi ulam) – Gourmet Traveller

Ingredients

• 225 gm (1½ cups) cooked basmati rice, cooled (see note)
• 1 cup each Thai basil, coriander and mint leaves, shredded and loosely packed
• 3 makrut lime leaves, cut into julienne
• 1 lemongrass stalk, white part only, finely chopped
• 2½ tbsp finely chopped chives
• 2½ tbsp each roasted peanuts and toasted shredded coconut
• Micro red vein sorrel and spicy radish
• Dressing
• 1 garlic clove, crushed
• 1 tbsp finely grated ginger
• 1 tbsp fish sauce
• Juice of 2 limes
• ½ tsp chilli flakes