Sunday, August 11, 2019

THAI CASHEW COCONUT RICE WITH GINGER PEANUT SAUCE

I cross to barbecues and shovel pasta salad in my mouth like it’s going out of style.  Seriously, I load up with sufficient dressing-doused noodles to make my paper plate sag down within the middle, after which I cross again for seconds. And thirds. I love the stuff.

THAI CASHEW COCONUT RICE WITH GINGER PEANUT SAUCE



For seen reasons, pasta salad has been considered one of my favourite issues to convey to potluck-style events, and it all the time is going fast. But you realize what’s even further of a crowd-pleaser? Rice salad.  Yup, rice salad, like this Thai Cashew Coconut Rice with Ginger Peanut Sauce.


Thai Cashew Coconut Rice with Ginger Peanut Dressing. This rice salad is heavily addictive and all the time a vast hit at potlucks! Pasta salad is so overrated. Rice salad? I desire it for each meal. | hostthetoast.com

This Thai-inspired rice salad is fine as a small meal, snack, facet dish, or to convey to a celebration filled with hungry friends.  It have to be served at room temperature, which makes it appropriate for BBQs simply due to the very fact everybody hates having to soak up fridge or oven area simply due to the very fact their dish wants to be saved cold/served hot.

Oh, and did I point out that it is, like, the tastiest thing, ever?

Thai Cashew Coconut Rice with Ginger Peanut Dressing. This rice salad is heavily addictive and all the time a vast hit at potlucks! Pasta salad is so overrated. Rice salad? I desire it for each meal. | hostthetoast.com
Crunchy cashews, creamy coconut rice, crisp veggies, and flavor-packed Ginger Peanut Sauce make this rice salad unforgettable.  And irresistible.  Remember how I stated that I typically devour a number of servings of pasta salad?

Well I nearly ate the complete dang bowl of this Thai Cashew Coconut Rice… the primary time I made it. Since then, I even have eaten the complete bowl as soon as or twice. Don’t decide me ’til you strive it– you’ll recognize as soon as you do.

These photographs are really from a time once I currently remade it for chums who got here over for the weekend. And whereas it was principally wolfed at the primary night, there was slightly leftover when Sunday rolled around. My good buddy Brandon advised we attempt to fry up the remaining with slightly of bit of egg and sriracha. You guys, he’s a genius.

As in case you wanted any special cause to make this, you may also fry up any leftover rice the subsequent day for a absolutely special and nonetheless exceptionally delicious dish.

(By the way, I checked the feedback after the truth and discovered that considered one of you really advised the similar factor a whereas back! This is why I love you guys.)

Thai Cashew Coconut Rice with Ginger Peanut Dressing. This rice salad is heavily addictive and all the time a vast hit at potlucks! Pasta salad is so overrated. Rice salad? I desire it for each meal. | hostthetoast.com

Speaking of fine ideas, this recipe was adapted from Alaska From Scratch’s recipe, which makes use of quinoa rather of coconut rice.  Thanks, Maya, for the inspiration!  The Ginger Peanut Sauce is to die for.

Grace your visitors with this delicious dish at your subsequent summer time get-together and it’ll be a asked repeat for years to come, or make it for dinner when you’re yearning Thai meals but don’t desire to devour out.  (Add slightly of grilled bird in for further protein, if you’d like!)  No topic what event you make it for, you’re going to love it!

Thai Cashew Coconut Rice with Ginger Peanut Dressing. This rice salad is heavily addictive and all the time a vast hit at potlucks! Pasta salad is so overrated. Rice salad? I desire it for each meal. | hostthetoast.com


THAI CASHEW COCONUT RICE WITH GINGER PEANUT SAUCE

 Prep Time: 15 mins  Cook Time: 35 mins  Yield: 8-10 1x
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INGREDIENTS

FOR THE COCONUT RICE:
1 1/2 cups dry jasmine rice
1 (15 oz) can unsweetened coconut milk
1 clove garlic, minced
1 teaspoon salt
1 cup water

FOR THE SALAD:

2 red bell peppers, finely chopped
1 (8 ounce) bag shredded red cabbage
1 1/2 cups shredded carrots
1 small red onion, finely diced
1 cup cilantro, chopped
3/4 cup inexperienced onions, thinly sliced
1 cup cashews, finely chopped
FOR THE GINGER PEANUT SAUCE:
1/3 cup herbal peanut butter
2 tablespoons honey
3 teaspoons freshly grated ginger
2 tablespoons rice vinegar
2 teaspoon sesame oil
Water to thin
Lime wedges

INSTRUCTIONS

Rinse the dry rice nicely till the water runs clear.

In a medium-sized pot, blend collectively the rice, coconut milk, garlic, salt, and water. Bring to a boil.

Once the pot reaches a rolling boil, cover, scale back warmth to low, and allow simmer for 15 minutes.

After 15 minutes, turn off warmth and allow sit (with lid on) for yet another 10 minutes, or till the liquid is absorbed.

As you anticipate the rice, make the peanut sauce.

In a small, microwave-safe bowl, combine the peanut butter and honey. Microwave for 15 seconds, or till the peanut butter thins. Stir well. Add the ginger, rice vinegar, and sesame oil. Stir again. Thin as wanted with water.

Fluff the rice and combine it with the chopped vegetables and cashews (I reserve a couple of complete cashews to garnish with, but it’s now not necessary). Drizzle with slightly of bit of the Ginger Peanut Sauce and taste– you would possibly now not have got to make use of all of it. Serve with lime wedges.
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