Malaysian Mixed Herb Rice Salad

Nasi Ulam, often called Malaysian herb rice salad, is a beloved Malay dish from the northern states that celebrates the abundance of fresh tropical herbs and aromatics. Cooled jasmine rice is tossed with finely chopped herbs, toasted coconut, and crispy condiments for a refreshing, fragrant salad best enjoyed at room temperature. This vibrant dish works beautifully as a light lunch or alongside grilled fish and sambal.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 13 gFat
• 7 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 4 gSugar
• 11 gProtein
• 520 mgSodium
• 480 mgPotassium
• 95 mgCalcium
• 3.2 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the coconut rice

• 1 1/2 cups jasmine rice, rinsed twice
• 1 1/2 cups water
• 1/2 cup coconut milk
• 1/2 tsp salt
• 1 pandan leaf, knotted

For the herb mixture

• 1 cup Vietnamese mint (laksa leaf) leaves
• 1/2 cup Thai basil leaves
• 1/3 cup mint leaves
• 1/3 cup cilantro leaves
• 1 stalk lemongrass, trimmed and finely sliced
• 1 torch ginger flower (optional), finely sliced
• 4 red shallots, thinly sliced
• 3 bird's eye chilies, finely chopped
• 4 long beans, finely chopped into small rounds
• 1/2 cup cucumber, diced

For the seasoning and garnish

• 3 tbsp dried shrimp, soaked 10 minutes and drained
• 3 tbsp desiccated coconut
• 2 tbsp toasted peanuts, roughly crushed
• 1 tsp toasted belacan (shrimp paste), crumbled
• 2 tbsp fresh lime juice
• 1/2 tsp sugar
• Salt to taste

Directions

1. Rinse the jasmine rice twice, then combine with water, coconut milk, salt, and the knotted pandan leaf in a rice cooker. Cook until fluffy, then spread the rice on a wide tray and let it cool completely to room temperature.
2. While the rice cools, prepare the herbs: pluck the leaves from the stems, finely slice the lemongrass and torch ginger flower, and chop the long beans into small rounds. Keep all herbs chilled until assembly.
3. Dry-fry the drained shrimp in a skillet over medium heat for 3-4 minutes until crisp and golden, then transfer to a plate. In the same skillet, dry-toast the desiccated coconut until deep golden and fragrant, about 3 minutes, watching carefully to prevent burning. Add both to a large mixing bowl.
4. Toast the block of belacan directly over a low flame or in a dry skillet for about 1 minute per side until aromatic, then crumble it finely with your fingers.
5. Add the cooled rice, all the prepared herbs, sliced shallots, chilies, long beans, and cucumber to the bowl with the toasted coconut and shrimp. Sprinkle in the crushed peanuts and crumbled belacan.
6. Drizzle the lime juice over the rice, then add the sugar and a generous pinch of salt. Toss gently with a wide spatula, lifting and folding the rice to evenly distribute the herbs without crushing the grains.
7. Taste and adjust the seasoning, adding more lime juice for brightness or salt as needed. Let the salad rest for 10 minutes so the herbs release their oils into the rice.
8. Mound the salad onto a serving platter, garnish with extra herb leaves and a few cucumber slices, and serve at room temperature with sambal belacan on the side.

Cook’s Notes

• Day-old rice from the refrigerator works beautifully here because the grains stay separate and absorb the herbs without turning mushy.
• If you cannot find torch ginger flower or daun kesum (laksa leaf), substitute with extra mint and a small amount of finely grated ginger for a similar aromatic punch.
• Toast the belacan just before mixing so its smoky aroma stays prominent; older toasted belacan loses fragrance quickly.
• For a heartier version, add flaked grilled mackerel or salted fish alongside the dried shrimp.
• Always toss the herbs with the rice right before serving to keep the leaves looking vibrant and fresh.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

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