Thai Salad with Coconut Rice and Satay Dressing
Author: Adapted from Alaska from Scratch
Recipe type: Salad
Serves: 4 to 6
- For the Salad:
- 1 red bell pepper, finely chopped
- 1 cup red cabbage, shredded
- 1 cup green cabbage, shredded (or double up on the red cabbage)
- 2 cups grated carrots
- 1 small red onion, finely diced
- 1 cup cilantro (coriander) loosely packed and then chopped
- 6 spring onions ( green onions) chopped
- ½ cup raw cashews, roughly chopped and lightly toasted
- ½ cup raw large peanuts roughly chopped and lightly toasted (optional)
- For the Rice:
- 1½ cups jasmine rice
- 1 (15 oz) can unsweetened coconut milk
- 1 cup water
- Salt to taste
- For the dressing:
- 3 heaped tablespoons peanut butter
- 1 tablespoon honey
- 3 teaspoons ginger, freshly grated
- 1 tablespoon rice vinegar
- 1 tablespoon soya sauce
- 1 teaspoon sesame oil
- Enough Water to make it a pouring sauce (but don't thin it too much)
- Chop and grate all the vegetables and place in a large bowl.
- Cook the Jasmine rice in one cup of water, and the tin of coconut milk.
- Add salt to taste.
- Allow to cool to room temperature.
- Mix all the ingredients for the satay salad dressing in a small pot and heat until the peanut butter has softened.
- Toast the peanuts (if raw) and the cashews to allow the flavours to be released.
- The salad can be served mixed with the rice and satay sauce or serve separately so that you can choose how much rice you want.
- Only add the sauce and nuts just before serving so that the nuts remain crunchy.
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/insanely-delicious-thai-salad-with-coconut-rice/
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