Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette recipes

Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette recipes
14 Ingredients
  • 1/4 cup unsweetened shredded coconut (optional)
  • vegetable oil
  • 12 okra pods
  • 3 ears of corn, shucked
  • 2 large zucchini, halved lengthwise, centers scooped out
  • 2 long red chiles (such as Holland or Anaheim), stemmed
  • 1 small eggplant, cut lengthwise into 1" slices
  • 1 tablespoon sea salt
  • 1 garlic clove, minced
  • 1 teaspoon palm sugar or (packed) light brown sugar
  • 2 tablespoons fish sauce (such as nuoc nam or nam pla)
  • 1 tablespoon fresh lime juice
  • 2 cups (loosely packed) mixed fresh tender herbs (such as basil, cilantro, fennel fronds, marjoram, mint, and tarragon)
  • 4 cups steamed jasmine rice
Nutrition
439
22% daily value
5 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

18% 12

Saturated

8% 2

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 3

Carbs

27% 82

Carbs (net)

- 64

Fiber

74% 18

Sugars

- 12

Sugars, added

- 1

Protein

25% 12

Cholesterol

- 0

Sodium

51% 1234

Calcium

51% 514

Magnesium

50% 210

Potassium

25% 1171

Iron

171% 31

Zinc

34% 4

Phosphorus

48% 337

Vitamin A

10% 86

Vitamin C

84% 75

Thiamin (B1)

42% 1

Riboflavin (B2)

30% 0

Niacin (B3)

41% 7

Vitamin B6

74% 1

Folate equivalent (total)

43% 174

Folate (food)

- 174

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

- 0

Vitamin E

28% 4

Vitamin K

347% 416

Sugar alcohols

- 0

Water

- 418
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