Thai Coconut Rice Salad

Thai Coconut Rice Salad

Ingredients

• 2 cups Basmati Rice
• 1/3 cup lime juice
• 3 tablespoons fish sauce or 1 teaspoon fine sea salt
• 1 tablespoon sugar
• 1 garlic clove, minced
• 2 red Thai chiles, thinly sliced, or 1/2 teaspoon red pepper flakes
• 1/2 cup creamy unsweetened peanut butter
• 1/2 cup canned coconut milk, plus more if needed
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1/2 teaspoon fine sea salt
• 1 medium cucumber, diced
• 2 cups shredded red cabbage
• 1/2 cup mint leaves
• 1/2 cup cilantro leaves
• 4 green onions, thinly sliced
• 1/2 cup roasted cashews
• 1/2 cup toasted flaked coconut

Preparation

• In a large saucepan, combine rice and 4 cups water.
• Bring to a boil over high heat, cover, reduce the heat to medium-low, and simmer until rice is tender, about 15 minutes.
• Remove from the heat and let sit for 10 minutes.
• Uncover, fluff rice with a fork, and spread out on a baking sheet to cool completely.
• In a medium bowl, whisk together lime juice, fish sauce or salt, sugar, garlic, and chiles or pepper flakes. Toss with the cooled rice.
• In another medium bowl, whisk together peanut butter, coconut milk, lime juice, brown sugar, and salt. If needed, add more coconut milk to reach the desired consistency. Set aside.
• Toss rice in a large serving bowl with cucumber, cabbage, mint, cilantro, green onions, cashews, and coconut.
• Drizzle with peanut sauce and serve.

(Authentic Royal)