Coconut Rice Chopped Salad with Ginger Peanut Dressing

A delicious, nutty blend of ingredients and vegan too.

If you can, cook the rice as close to serving time as you can. If you are preparing the day before, keep the components separate and let the rice warm up a bit before tossing with the other ingredients. Cold rice is not nice.

1 ½ cups (375 mL) brown jasmine rice 1 (14 oz/400 mL) can unsweetened coconut milk

1 tsp (5 mL) salt

½ cup (125 mL) water 2 red bell peppers, chopped into ½-inch (1.25 cm) squares 2 ripe mangos, peeled, pitted and chopped into ½-inch (1.25 cm) cubes 2 cups (500 mL) red cabbage chopped into ½-inch (1.25 cm) pieces squares

1 ½ cups (375 mL) shredded carrots 1 cup (250 mL) coarsely chopped cilantro, coarse stems removed 1 cup (250 mL) thinly sliced green onions

½ cup (125 mL) peanut butter

2 tbsp (30 mL) honey

1 tbsp (15 mL) freshly grated ginger

2 tbsp (30 mL) rice vinegar

2 tsp (10 mL) roasted sesame oil

½ cup (125 mL) water

½ tsp (2.5 mL) sea salt 1 cup (250 mL) roasted cashews, coarsely chopped (salted is fine)

Lime wedges

Wash the dry rice well until the water runs clear. Drain well and transfer to a medium pot. Add the coconut milk, salt, and water. Cover and bring to a boil then reduce heat to low and cook for 30 minutes. Turn off the heat and let the rice sit covered for 10 minutes. Fluff it up and scoop into a large bowl to cool.

Place the peanut butter, honey, ginger, vinegar, sesame oil and the smaller amount of water in a blender. Blend until well combined. Drizzle in more water while blending until a viscous but pourable sauce forms. Taste and adjust the seasoning. The dressing can be prepared up to 5 days in advance. Cover and refrigerate.

Toss the vegetables and mango with the rice. Add enough dress- ing to coat the ingredients and toss well. Pass the rest of the dressing separately. Serve immediately.

Note: The vegetables and mango can be prepared a day ahead. Cover and refrigerate.

Makes 8-10 servings