Ingredients: For the rice: 1 cup basmati or jasmine rice 1 can light coconut milk 1/2 tsp turmeric powder 1 tsp ginger-garlic, paste or grated salt, to taste Water, as needed to cook the rice
For the Sauce: 1/4 cup creamy peanut butter 2 tsp rice vinegar 2 tsp coconut sugar 1 tbsp coconut aminos or soy sauce 1-2 Thai chillies, finely chopped 1/4 cup hot water Salt, as needed |
For the salad: 1-1.5 cups purple cabbage, finely chopped 1 orange bell pepper, thinly sliced 1 cup edamame 1 red onion, thinly sliced 4–5 scallions, thinly sliced Big handful of cilantro, finely chopped 1/4 cup cashews, toasted |
Wash and soak the rice for 30 mins.
Combine all the ingredients for the rice in a sauce pan and cook until done. Let cool for 15–20 mins.
Add all the ingredients for the sauce to a bowl and whisk until well combined.
In a large bowl, add the rice, chopped veggies & the sauce. Mix gently until sauce is well combined. Let it rest for 10 minutes.
Add the chopped scallions, cilantro and roasted cashews.
Mix well before serving.
NOTES:
- Adapt the recipe to your taste and pantry by using different veggies and grains.
- Chili sauce can be substituted for Thai chilies.
- Substitute baked tofu for edamame.
- Play around with ingredients in the sauce to suit your taste.
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