Thai Cashew Coconut Rice with Ginger Peanut Sauce

hostthetoast.com

Heather D

subheading: FOR THE COCONUT RICE:

1 ½ cups dry jasmine rice

1 (15 oz) can unsweetened coconut milk

1 clove garlic, minced

1 teaspoon salt

1 cup water

subheading: FOR THE SALAD:

2 red bell peppers, finely chopped

1 (8 ounce) bag shredded red cabbage

1 ½ cups shredded carrots

1 small red onion, finely diced

1 cup cilantro, chopped

¾ cup green onions, thinly sliced

1 cup cashews, finely chopped

subheading: FOR THE GINGER PEANUT SAUCE:

⅓ cup natural peanut butter

2 tablespoons honey

3 teaspoons freshly grated ginger

2 tablespoons rice vinegar

2 teaspoon sesame oil

Water to thin

Lime wedges

Directions at hostthetoast.com

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