Summer Coconut Rice Salad
Ingredients
- 2 tbsp full-fat coconut milk
- 2 tbsp lime juice
- 1 tsp toasted sesame oil
- 1/4 tsp salt
- Pinch of cayenne pepper
- 1 package Ready to Eat Coconut Jasmine Rice
- 1 c shelled edamame
- 1 c sugar snap peas
- 6-8 baby bell peppers
- Small wedge of purple cabbage
- Small mango
- Handful of sprouts
- Handful of fresh cilantro
- Handful of salted peanuts
- Sprinkling of sesame seeds
Preparation
In a large mixing bowl, whisk together the coconut milk, lime juice, toasted sesame oil, salt, and cayenne.
Microwave the rice as directed. Open the pouch and pour the rice into the bowl with the dressing, then toss.
While the rice sits, thaw the edamame. Cut the ends from the sugar snap peas and slice them into bite-sized pieces. Slice the peppers into rings and the cabbage into very thin ribbons. Cut the mango into cubes.
Add the edamame, sugar snap peas, peppers, cabbage, and mango into the mixing bowl with the rice and toss.
Transfer the salad to a serving platter and chill if desired. Just before serving, garnish with sprouts, fresh cilantro, peanuts, and sesame seeds.
