THAI CASHEW COCONUT RICE WITH GINGER PEANUT SAUCE

I go to barbecues and shovel pasta salad in my mouth like it’s going out of style.  Seriously, I load up with enough dressing-doused noodles to make my paper plate sag down in the middle, and then I go back for seconds. And thirds. I love the stuff.

For obvious reasons, pasta salad has been one of my favorite things to bring to potluck-style events, and it always goes fast. But you know what’s even more of a crowd-pleaser? Rice salad.  Yup, rice salad, like this Thai Cashew Coconut Rice with Ginger Peanut Sauce.

THAI CASHEW COCONUT RICE WITH GINGER PEANUT SAUCE

 Prep Time: 15 mins  Cook Time: 35 mins  Yield: 8-10

Author : Morgan ( Thank You)

Source : hostthetoast.com

INGREDIENTS

FOR THE COCONUT RICE:

• 1 1/2 cups dry jasmine rice
• 1 (15 oz) can unsweetened coconut milk
• 1 clove garlic, minced
• 1 teaspoon salt
• 1 cup water

FOR THE SALAD:

• 2 red bell peppers, finely chopped
• 1 (8 ounce) bag shredded red cabbage
• 1 1/2 cups shredded carrots
• 1 small red onion, finely diced
• 1 cup cilantro, chopped
• 3/4 cup green onions, thinly sliced
• 1 cup cashews, finely chopped

FOR THE GINGER PEANUT SAUCE:

• 1/3 cup natural peanut butter
• 2 tablespoons honey
• 3 teaspoons freshly grated ginger
• 2 tablespoons rice vinegar
• 2 teaspoon sesame oil
• Water to thin
• Lime wedges

INSTRUCTIONS

1. Rinse the dry rice well until the water runs clear.
2. In a medium-sized pot, mix together the rice, coconut milk, garlic, salt, and water. Bring to a boil.
3. .............................

BEFORE YOU GO…

CHECK OUT THESE RECIPES

Vegan Chickpea Curry

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