Sunday, August 17, 2014

Thai Cashew Coconut Rice Salad

Thai Cashew Coconut Rice Salad
Boy, has this salad been a nice break from my typical hummus and carrots/I-guess-I'll order-Jimmy-Johns-again lunches. Though it requires more ingredients than I normally like to cook with, it's so worth it. For a salad, it's very satisfying, flavorful and filling.

Thai Cashew Coconut Rice Salad
(adapted from this recipe)
1½ cups dry brown jasmine rice
1 (15 oz) can unsweetened, light coconut milk
1 clove garlic, minced
1 teaspoon salt
1 cup water

2 red bell peppers, finely chopped
10oz bag Trader Joe's Cruciferous Crunch Mix (shredded kale, brussels sprouts, broccoli, green and red cabbage)
2 cups shredded carrots
1 small red onion, finely diced
1 cup cilantro, chopped
1 cup cashews, finely chopped

⅓ cup peanut butter
2 tablespoons honey
3 tablespoons rice vinegar
2 teaspoon sesame oil
Water to thin

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. Cover and bring to a boil.
3. Once the pot reaches a rolling boil, reduce heat to low and let simmer for 30 minutes.
4. After 30 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes.
5. As you wait for the rice, make the peanut sauce. In a small, microwave-safe bowl, combine the peanut butter and honey. Microwave for 15 seconds, or until the peanut butter thins. Stir well. Add the vinegar and sesame oil. Stir again. Thin as desired with water (I used over 1/2 cup)
6. Fluff the rice and combine it with the chopped vegetables and cashews. Pour dressing over and toss until combined.

I eat mine cold, straight out of the fridge, but you can re-heat it. Stays for about a week.
Thai Cashew Coconut Rice Salad

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