Sun’s out, and it’s the perfect time to explore new flavours!
This recipe has been one of my favourites over the last few years. It is a delicious twist on summer rice – Thai Rice Salad with Satay Dressing
Packed with fresh, vibrant ingredients, it’s a light and satisfying meal for a relaxing Sunday afternoon. You need a good big bowl for this one – I put it in the Large Impressed Bowl or the Large Home Comforts Bowl.
Happy summer sipping and savouring!
Ingredients
Rice
- 1.5 cups of jasmine rice
- 1 tin of coconut milk
- 1 clove of garlic – crushed
- salt
Veggies
- half a head of cabbage sliced finely
- 2 carrots grated
- 1 pepper sliced finely
- half a red onion sliced finely
- hand full of cashews chopped
- 3 spring onions sliced
- a bunch of coriander chopped
Sauce
- 4 tablespoons peanut butter
- 2 tablespoons honey
- 2 tablespoons rice vinegar ( I have subbed white wine or apple cider vinegar)
- 3 teaspoons grated ginger
- 2 teaspoons sesame oil
- water to thin
- lime wedges
Prep the Rice: Rinse the rice until the water runs clear. Combine the rice, coconut milk, garlic, salt, and water in a pot. Bring to a boil, then simmer covered for 25 minutes (or until the liquid is absorbed).
Whip Up the Sauce: While rice cooks, microwave peanut butter and honey for 15 seconds. Stir in ginger, vinegar, and sesame oil. I usually thin it with water to give a more runny consistency.
Assemble & Enjoy: Fluff rice, then fold in chopped veggies and cashews. Drizzle with peanut sauce and serve with lime wedges.
Download PDF of Thai Rice Salad with Satay Dressing
Check out the full selection of bowls here
