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Coconut Confetti Rice Salad with Ginger Peanut Sauce
Try this Thai-inspired colorful rice salad as a side dish or top with chicken for a complete meal.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 -8
Ingredients
Coconut Rice
- 1½ cups dry Jasmine or Jasmati rice based on what is available in your grocery store
- 13.5 oz unsweetened coconut milk
- 1 clove garlic minced
- 1 teaspoon salt
- 1 cup water
Salad
- 1 red bell pepper finely chopped
- 10 ounce shredded red cabbage or 1/2 red cabbage thinly sliced
- 10 ounce shredded carrots
- 1/2 red onion finely diced
- 1 cup cilantro chopped
- 1 bunch scallions thinly sliced
- 1 cup cashews chopped
Sauce
- ⅓ cup peanut butter
- 2 tbsp honey
- 1 tbsp fresh ginger grated
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- Water to thin optional
- Lime wedges
Chicken
- boneless skinless chicken things
- olive oil
- kosher salt and pepper to taste
Instructions
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Drizzle chicken thighs with olive oil, add salt and pepper and bake at 350 degrees for 35-45 minutes or until done.
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In a medium-sized pot, mix together the rice, coconut milk, garlic, salt, and water. Cover and bring to a boil.
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Reduce heat to low and let simmer for 30 minutes.
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After 30 minutes, turn off heat and let sit, covered, for an additional 10 minutes.
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In a microwave-safe bowl, combine the peanut butter and honey. Microwave for 15-30 seconds. Stir well.
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Add the ginger, rice vinegar, and sesame oil. Stir again. Thin to desired consistency by adding water.
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Add all fresh chopped ingredients to a large bowl.
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When the rice is done, fluff with a fork and add to the large bowl.
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Toss gently to combine.
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Serve coconut rice salad topped with a chicken thigh, a squeeze of a lime wedge, chopped cashews and the desired amount of ginger peanut sauce.
Recipe Notes
Some rices suggest rinsing the rice before cooking. Check your package and follow directions accordingly. My rice did not require rinsing.