Crunchy Thai Cashew Rice Salad

• Vegetarian

• Produce

  • 1 cup Bean sprouts
  • 1 cup Carrots
  • 1 Cilantro
  • 3 Green onions
  • 1 Lime
  • 1 cup Red cabbage

• Canned Goods

  • 1 cup Coconut milk

• Condiments

  • 1 Your favorite thai peanut sauce

• Pasta & Grains

  • 2 cups Jasmine rice

• Nuts & Seeds

  • 1 cup Gold emblem thai-style spice cashews

• Liquids

  • 1 cup Water

Found on 5minutesformom.com

Description

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

Directions

• 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.