rice salad peanut ginger dressing
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Rice Salad with Peanut Ginger Dressing

Creamy rice, crunchy colorful vegetables, and peanutty dressing.
Servings 8
Author Chellie Schmitz

Ingredients

  • 1 cup rice
  • 2 cups coconut milk
  • 2 cups green cabbage
  • 2 cups purple cabbage
  • 1 cup carrots julienned
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1/2 cup cashews chopped, plus more for garnish that are whole
  • 1/2 cup cilantro chopped, for garnish
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp fresh ginger grated
  • 2 tsp soy sauce
  • 1/4 cup natural peanut butter
  • 1/3 cup unsweetened coconut milk
  • 1/2 tsp Truvia Spoonable

Instructions

  • Rice: Combine rice and coconut milk together in a medium saucepan.
  • Bring to a boil, reduce heat and simmer until rice has absorbed all the liquid. Fluff with fork.
  • Salad: Combine all veggies and toss.
  • Add chopped cashews.
  • Dressing: Whisk together oil, vinegar, ginger, soy sauce, peanut butter, coconut milk and Truvia until combined well.
  • Serve Salad in individual bowls, topped with whole cashews, cilantro and dressing.