THAI CASHEW COCONUT RICE WITH GINGER PEANUT SAUCE

I will forever be grateful for this summer. It has taught me so much about myself, life, and letting go. I'm very grateful for the strong friendships I have, old and new, and for a family that supports me when I have needed it most. It's been a rough year and a half, but I truly feel like I'm on the path to feeling more like myself and most importantly...healing.

And now, I rebuild.

Oh yeah, how about a recipe? :) This dish is basically a party in your mouth. There's so much going on, and it all works so well together. The original link can be found here.

Here is what you will need:

Coconut Rice:
1 1/2 cups rice (it says jasmine, but I usually use brown)
1 (15oz) can unsweetened coconut milk
1 clove garlic (or more), minced
1 cup water

Salad
2 red bell peppers, finely chopped
1 red cabbage, shredded
1 1/2 cups shredded carrots
1 small red onion, finely diced
1 bunch cilantro (it says a cup, but I hate wasting food so I use all of it)
3/4 green onions, thinly sliced
1 cup cashews, finely chopped

Sauce
1/3 cup peanut butter
2 tablespoons honey
3 teaspoons fresh grated ginger
2 tablespoons rice vinegar
2 teaspoons sesame oil
water to thin (I didn't use very much)
lime wedges (one lime should do it)

Directions:

1. In a rice cooker, put all ingredients in as listed, turn it on, let it do it's thang.
2. As you wait for the rice, make the peanut sauce.
3. In a small sauce pan, combine the peanut butter and honey. Heat on low to medium heat, or until the peanut butter thins. Stir well. Add the ginger, rice vinegar, and sesame oil. Stir again. Thin as desired with water.
4. Fluff the rice and combine it with the chopped vegetables and cashews. Drizzle with a bit of the Ginger Peanut Sauce and serve with lime wedges.

Enjoy!