Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
Crunchy Thai Cashew Rice Salad
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Servings:
3
-4 servings
Author:
Tonya Staab
Ingredients
2
cups
jasmine rice
1
cup
coconut milk
1
cup
water
1
cup
carrots
shredded
1
cup
red cabbage
shredded
1
cup
Gold Emblem Thai-style spice cashews
1
cup
bean sprouts
3
green onions
thinly diced
lime for garnish
cilantro for garnish
Your favorite Thai peanut sauce
Instructions
Bring the coconut milk and water to a boil in a medium-sized pot.
Add the rice, stir, reduce the heat to a simmer, and cook covered for 25 minutes.
Allow the rice to cool while you chop and shred your vegetables.
Combine the coconut rice, cabbage, carrot, cashews, and bean sprouts in bowl.
Garnish with green onions, squeeze lime over the top, add cilantro, and top with your favorite Thai peanut sauce.