Coconut Peanut Thai rice
This Vegan Coconut Peanut Thai Rice is always a favorite at potlucks. It's full of flavor!
Servings: 8 -10 side dish
Calories: 224kcal
Ingredients
Rice
- 1 ½ cups jasmine rice uncooked
- 1 can coconut milk lite or regular
- 1 clove garlic minced
- 1 teaspoon salt
- 1 cup water
Salad
- 1 8 oz pkg shredded finely cabbage regular or red
- ½ cup carrots shredded finely
- ¼ cup red onion chopped finely
- ½ -¾ cup cilantro chopped
- ¼ cup green onion chopped finely
- ½ cup red bell pepper chopped finely
- ¾-1 cup salted peanuts or cashews
Sauce
- ½ cup peanut butter
- 3 TB brown sugar
- 1.5 teaspoon ginger powder
- 3 TB rice vinegar
- 3 teaspoon sesame oil
Instructions
- Start by adding all your rice ingredients into the rice cooker and cook until done.
- Get a large bowl and throw all (except peanuts) your chopped salad ingredients into it.
- Mix all your sauce ingredients- then cook in the microwave for 30 seconds. Stir.
- Add your cooked rice, vegetables, and sauce together. I typically wait to add the peanuts before serving, but you can add them when you want. Stir until incorporated. I usually stick it in the fridge to blend the flavors and eat it cold.
Nutrition
Serving: 1serving | Calories: 224kcal | Carbohydrates: 18g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Sodium: 347mg | Fiber: 2g | Sugar: 6g