As the holidays approach, I’m always looking for a recipe that is figure friendly, can be made in advance, feeds a crowd, and isn’t turkey. Thai Rice with Ginger Peanut Sauce fits the bill! And it can be served hot, cold, or room temperature, which is great for the busy holiday season. Add some chicken or shrimp if you want to up the protein, but it is great as a vegetarian dish.
This recipe has a lot of steps, but don’t let it intimidate you. It doesn’t take long, and everything can be done in advance. In fact, this dish is even better the next day.
Thai Rice with Ginger Peanut Sauce (adapted from Toast the Host)
For the rice:
1 ½ cups dry white rice
1 (13.5 oz) can unsweetened coconut milk
1 teaspoon salt
1 ¼ cup water
For the salad:
2 bell peppers, chopped (red, yellow or orange)
½ red cabbage, shredded
1 cup shredded carrots
1 small red onion, finely diced
1 cup arugula
For the sauce:
⅓ cup peanut butter
2 tablespoons honey
2 teaspoons freshly grated ginger
1 clove garlic
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
water
Garnish: cilantro, toasted cashews, Sriracha sauce, lime wedges
In a medium saucepan, mix together the rice, coconut milk, salt, and water. Bring pot to a boil, reduce heat, and cover. Cook on low for 20 minutes, or until liquid is absorbed. Allow rice to cool while preparing sauce and salad.
In a blender, combine the peanut butter, honey, ginger, garlic, vinegar, and toasted sesame oil. Add water until mixture is a pourable consistency.
In a large bowl, combine the chopped peppers, cabbage, carrots, onion, and arugula. Add in the cooled rice (doesn’t have to be cold, but if it’s too hot it will soften the veggies). Add about ½ cup of the dressing and stir the salad.
Serve the salad in a big bowl with extra dressing on the side. Garnish with cilantro, cashews, lime wedges, and Sriracha.
