Thai Cashew Coconut Rice with Ginger Peanut Sauce

This was so delicious!!!

Thai Cashew Coconut Rice with Ginger Peanut Sauce

Ingredients:
For the Coconut Rice:
   1 1/2 cups dry jasmine rice
   1 (15 oz.) can unsweetened coconut milk
   1 clove garlic, minced
   1 teaspoon salt
   1 cup water

For the Salad:
   2 red bell peppers, finely chopped
   1 red cabbage, shredded
   1 1/2 cups carrots, shredded
   1 small red onion, finely diced
   1 cup cilantro, chopped
   3/4 cup green onion, thinly sliced
   1 cup cashews, finely chopped

For the Peanut Ginger Sauce:
   1/3 cup peanut butter
   2 tablespoons honey
   3 teaspoons freshly grated ginger
   2 tablespoons rice vinegar
   2 teaspoons sesame oil
   water to thin
   lime wedges

Directions:
1. Rinse the dry rice well until the water runs clear
2. In a medium size pot, mix together the rice, coconut milk, garlic, salt, and water. Cover and bring      to a boil. 
3. Once the pot reaches a rolling boil, reduce heat to low and simmer for 30 minutes. (mine only took    about 20 minutes and it was ready)
4. After 30 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes.
5. As you wait for the rice, make the peanut sauce.
6. In a small, microwave safe bowl, combine the peanut butter and honey. Microwave for 15 seconds,     or until the peanut butter thins. Stir well. Add the ginger, rice vinegar, and sesame oil. Stir again.        Thin as desired with water.
7. Fluff the rice and combine it with the chopped vegetables and cashews. Drizzle with a bit of the          Ginger Peanut Sauce and taste- you most likely will not need all of it. Serve with lime wedges.

**If you'd like to add meat, toss in some shredded rotisserie chicken