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Lao Sausage and Rice Salad Recipe

Ingredients with Measurements:
- 1 cup of uncooked jasmine rice
- 4 Lao sausages, sliced
- 1 cucumber, sliced
- 1 carrot, grated
- 1/2 cup of chopped fresh cilantro
- 1/2 cup of chopped fresh mint
- 1/2 cup of chopped fresh basil
- 1/4 cup of chopped peanuts
- 1/4 cup of fried shallots
- 1/4 cup of fish sauce
- 1/4 cup of lime juice
- 2 tablespoons of sugar
- 2 garlic cloves, minced
- 2 red chili peppers, sliced

Special equipment needed:
- Rice cooker or pot
- Large mixing bowl
- Small mixing bowl
- Knife and cutting board
- Measuring cups and spoons
- Skillet or grill pan

Step-by-step instructions:

1. Cook the rice according to package instructions or using a rice cooker. Let it cool down to room temperature.

2. In a skillet or grill pan, cook the sliced Lao sausages until browned and cooked through. Set aside.

3. In a large mixing bowl, combine the cooked rice, sliced cucumber, grated carrot, chopped cilantro, mint, and basil.

4. In a small mixing bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and sliced chili peppers.

5. Pour the dressing over the rice salad and toss to combine.

6. Add the cooked Lao sausages to the salad and toss again.

7. Top the salad with chopped peanuts and fried shallots.


- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Skillet or grill pan: medium-high heat
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories per serving: 450
- Fat: 15g
- Carbohydrates: 60g
- Protein: 20g

Substitutions for ingredients:
- Jasmine rice can be substituted with any type of rice.
- Lao sausages can be substituted with any type of sausage.
- Cucumber can be substituted with zucchini or bell pepper.
- Fish sauce can be substituted with soy sauce or tamari.
- Lime juice can be substituted with lemon juice or vinegar.
- Peanuts can be substituted with cashews or almonds.
- Fried shallots can be substituted with sliced onions or scallions.

Variations:
- Add sliced cherry tomatoes or diced mango for extra sweetness.
- Use quinoa instead of rice for a gluten-free option.
- Add grilled chicken or shrimp for extra protein.
- Use different herbs such as parsley or dill.

Tips and tricks:
- Make sure to rinse the rice before cooking to remove excess starch.
- Cook the sausages on high heat to get a nice char.
- Use a sharp knife to slice the vegetables thinly.
- Let the rice cool down completely before mixing with the other ingredients.
- Adjust the amount of chili peppers according to your spice preference.

Storage instructions:
- Store the leftover salad in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- This salad is best served cold, but if you prefer it warm, you can microwave it for 1-2 minutes or heat it up in a skillet.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra herbs and sliced chili peppers.

Pairings:
- This salad pairs well with grilled meats or seafood.
- Serve with a cold beer or a glass of white wine.

Suggested side dishes:
- Steamed vegetables such as broccoli or green beans.
- Grilled corn on the cob.
- Fresh fruit salad.

Troubleshooting advice:
- If the rice is too sticky, rinse it again with cold water and let it drain before mixing with the other ingredients.
- If the salad is too dry, add more dressing or a splash of olive oil.

Food safety advice:
- Make sure to cook the sausages thoroughly to avoid any foodborne illnesses.
- Store the salad in the refrigerator and consume within 3 days.

Food history:
- Lao cuisine is known for its bold flavors and use of fresh herbs and spices. This salad is a popular dish in Lao cuisine and is often served as a light and refreshing meal.

Flavor profiles:
- This salad has a combination of sweet, sour, salty, and spicy flavors.

Serving suggestions:
- Serve the salad as a main dish or as a side dish for a barbecue or picnic.

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Region: Laotian

Taste: Spicy, Tangy, Savory, Umami, Herbal, Aromatic