Ingredients
Rice
- 1.5 cups of jasmine rice
- 1 tin of coconut milk
- 1 clove of garlic – crushed
- salt
Veggies
- half a head of cabbage sliced finely
- 2 carrots grated
- 1 pepper sliced finely
- half a red onion sliced finely
- hand full of cashews chopped
- 3 spring onions sliced
- a bunch of coriander chopped
Sauce
- 4 tablespoons peanut butter
- 2 tablespoons honey
- 2 tablespoons rice vinegar ( I have subbed white wine or apple cider vinegar)
- 3 teaspoons grated ginger
- 2 teaspoons sesame oil
- water to thin
- lime wedges
Prep the Rice: Rinse the rice until the water runs clear. Combine the rice, coconut milk, garlic, salt, and water in a pot. Bring to a boil, then simmer covered for 25 minutes (or until the liquid is absorbed).
Whip Up the Sauce: While rice cooks, microwave peanut butter and honey for 15 seconds. Stir in ginger, vinegar, and sesame oil. I usually thin it with water to give a more runny consistency.
Assemble & Enjoy: Fluff rice, then fold in chopped veggies and cashews. Drizzle with peanut sauce and serve with lime wedges.
Download PDF of Thai Rice Salad with Satay Dressing
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