Ingredients
Scale
Salad
- 1 1/2 C jasmine rice
- 15 ounce can unsweetened coconut milk
- 1 clove garlic, minced
- 1 tsp salt
- 1 C water
- 2 red bell peppers, chopped
- 1/2 small red cabbage, sliced
- 1 1/2 C shredded carrots
- 1 small red onion, finely diced
- 1 C chopped cilantro
- 3/4 C chopped green onions
- 2 C salted peanuts
Dressing
- 1/3 C peanut butter
- 2 Tb honey or agave
- 3 tsp freshly grated ginger
- 2 Tb rice vinegar
- 2 tsp sesame oil
- 1 1/2 Tb siracha
- water to thin
- 2 limes, sliced – don’t skip these!!!
Instructions
- Rinse the dry rice in a strainer until the water runs clear. In a medium sized pot, mix together the rice, coconut milk, garlic salt and water. Cover and bring to a boil then reduce the heat to low and let simmer until liquid is gone, about 15 minutes.
- Once the rice is cooked, fluff the rice with a fork and put it in a large bowl. Add the peppers, cabbage, carrots, red onion, cilantro, green onions and peanuts. Mix well until combined.
- Make the dressing by combining the peanut butter, honey, ginger, rice vinegar, siracha and sesame oil. Add enough water to thin it out to the consistency of a thick pancake batter.
- To serve, place the rice salad on a plate, then drizzle on some of the dressing along with a generous squeeze of the lime. Do not skip the lime juice because it is part of the dressing! Add a few additional peanuts over the top and a few extra drops of siracha if you like it a bit spicier like we do.
Nutrition
- Serving Size: 1/8th
- Calories: 344
- Sugar: 14g
- Sodium: 565mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg