This makes a TON of salad. Like big picnic type, church potluck, etc. Lots of flavor - I would use ALL of the peanut sauce next time (instead of "just most" of it).
Coconut Rice:
1 1/2 c. dry jasmine rice
15 oz. can coconut milk
1 clove garlic, minced
1 tsp. salt
1 c. water
In a pot, mix together all of the ingredients. Cover and bring to a boil. Once the pot reaches a rolling boil, reduce heat and let simmer for 30 minutes.
Salad:
2 red bell peppers, finely chopped
1 head of red cabbage, shredded
1 1/2 c. shredded carrots
1 sm red onion, finely diced
1 c. cilantro, chopped
3/4 c. green onions, thinly sliced
1 c. cashews, finely chopped
Mix all together. I took out some of the cabbage because it seemed like too much!
Ginger Peanut Sauce:
1/3 c. peanut butter
2 tbsp. honey
3 tsp. freshly grated ginger
2 tbsp. rice vinegar
2 tsp. sesame oil
water to thin
In a small, microwave-safe bowl, combine the peanut butter and honey. Microwave for 15 seconds at a time, until peanut butter things. Stir well. Add remaining ingredients. Stir and thing with small amounts of water until a nice, drizzly texture.
Fluff the rice and combine it with the chopped vegetables and cashews. Drizzle with the peanut sauce and combine well. You may add lime wedges and/or whole cashews for garnish.
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