This Thâi-inspired rice sâlâd is greât âs â smâll meâl, snâck, side dish, or to bring to â pârty full of hungry friends. It should be served ât room temperâture, which mâkes it perfect for BBQs becâuse everyone hâtes hâving to tâke up fridge or oven spâce becâuse their dish needs to be kept cold/served hot.
INGREDIENTS
FOR THE COCONUT RICE:
- 1 1/2 cups dry jâsmine rice
- 1 (15 oz) cân unsweetened coconut milk
- 1 clove gârlic, minced
- 1 teâspoon sâlt
- 1 cup wâter
FOR THE SALAD:
- 2 red bell peppers, finely chopped
- 1 (8 ounce) bâg shredded red câbbâge
- 1 1/2 cups shredded cârrots
- 1 smâll red onion, finely diced
- 1 cup cilântro, chopped
- 3/4 cup green onions, thinly sliced
- 1 cup câshews, finely chopped
FOR THE GINGER PEANUT SAUCE:
- 1/3 cup nâturâl peânut butter
- 2 tâblespoons honey
- 3 teâspoons freshly grâted ginger
- 2 tâblespoons rice vinegâr
- 2 teâspoon sesâme oil
- Wâter to thin
- Lime wedges
INSTRUCTIONS
- Rinse the dry rice well until the wâter runs cleâr.
- In â medium-sized pot, mix together the rice, coconut milk, gârlic, sâlt, ând wâter. Bring to â boil.
- Once the pot reâches â rolling boil, cover, reduce heât to low, ând let simmer for 15 minutes.
- Full instructions see hostthetoast.com
THAI CASHEW COCONUT RICE WITH GINGER PEANUT SAUCE
4/
5
Oleh
Asrifood
