Coconut Rice with Ginger Peanut Sauce

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This colorful rice recipe is not only packed with fresh veggies, but the majority of ingredients can be found in our bulk section to reduce packaging!

For the rice:

Ingredients

1 ½ C Ralston Family Farms bulk Jasmine Rice

2 C water

1 C Field Day Organic Full Fat coconut milk

½ tsp. kosher salt

2-4 Tbsp. bulk unsweetened coconut

Preparation

Step 1

Add all your ingredients for your rice in a rice cooker and cook until done or cook on a stove top. When it’s done, fluff the rice with a fork and remove to allow to cool completely.

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For the sauce:

Ingredients

7 Tbsp. Field Day Organic Full Fat coconut milk

4 Tbsp. PB2 powder

1 Tbsp. bulk tamari

2 Tbsp. organic lime juice

1 Tbsp. bulk honey

1-2 tsp. Spectrum toasted sesame oil

2” knob organic ginger, peeled and minced

2 organic garlic cloves, minced

Pinch red pepper flakes

Preparation

Step 1

To make your dressing, add all of your ingredients into a bowl and whisk to combine. Taste and adjust seasonings as needed.

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For the salad:

Ingredients

2-3 C shredded organic red cabbage

1 C organic carrots, shredded

1 organic red bell pepper, minced

2-3 organic green onions, diced

¼ C organic cilantro, minced

1/3 C bulk peanuts, roughly chopped

Preparation

Step 1

To make your salad, add your rice to a large bowl, add in your cabbage, carrots, red bell pepper, green onions, and cilantro, toss to combine.

Step 2

Pour sauce over, toss to combine. Top with chopped peanuts.