Ingredients

Coconut Rice:
1-1/2 cup dry jasmine rice
1 (15 oz) can unsweetened coconut milk
1 clove garlic, minced
1 teaspoon salt
1 cup water

Salad:
2 red bell peppers, finely chopped
1 (8 oz) bag shredded cabbage
1-1/2 cups shredded carrots
1 small red onion, finely diced
1 cup cilantro, chopped
3/4 cup greed onions, thinly sliced
1 cup cashews, finely chopped

Ginger Peanut Sauce:
1/3 cup peanut butter
2 Tablespoons honey
3 teaspoons freshly grated ginger
2 Tablespoons rice vinegar
2 teaspoon sesame oil
Water to thin
Lime wedges

Instructions

Riise dry rice well until water runs clear.

In medium pot mix together rice, coconut milk, garlic, salt, and water. Bring to boil. Once it reaches a rolling boil, cover, reduce heat to low, and let simmer for 15 minutes. After 15 minutes turn off heat and let sit, with lid on, for additional 10 minutes or until liquid is absorbed.

As you wait for the rice, make the peanut sauce: In small microwave safe bowl combine peanut butter and honey. Microwave for 15 seconds or until the peanut butter thins. Stir well. Ad the ginger, rice vinegar and sesame oil. Stir again. Thin with water.

Fluff the rice and combine with the chopped salad ingredients and cashews. Drizzle with a bit of Ginger Peanut Sauce to taste. Drizzle with lime wedges.

Toss in cooked chicken if desired.

I did not use all of the onions (omitted the red onion).

Meatless