thai cashew coconut rice with peanut sauce.

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Thai Cashew Coconut Rice Salad With Peanut Sauce from Brittany:

For RICE:
1.5 cups dry jasmine rice
1 (15oz) can unsweetened coconut milk
1 clove garlic
1 tsp salt
1 cup water

For SALAD:
2 red bell peppers, chopped
1 (8 oz) bag shredded red cabbage
1.5 cups shredded carrots
1 small red onion, finely diced
1 cup cilantro, chopped
3/4 cup green onions, sliced thin
1 cup cashews, chopped

For PEANUT SAUCE:
1/3 cup natural peanut butter
2 T honey
3 tsp freshly grated ginger
2 T rice vinegar
2 tsp sesame oil
Water to thin
Lime wedges


In medium size pot or rice cooker combine the rice, coconut milk, garlic, salt and water and cook as directed.

As you wait for the rice to cook, make the peanut sauce.

In a small bowl, microwave the peanut butter and honey for 15 seconds, or until the peanut butter thins. Stir well. Add the ginger, rice vinegar and sesame oil. Stir again. Thin as desired with water.

Fluff the rice and combine it with chopped vegetables and cashews. (Save a few cashews to garnish). Drizzle with a bit of the Peanut sauce and taste, you might not need all of it. Serve with lime wedges.


Recipe from Host the Toast