Some merry dairy snacking is guaranteed when you pass out these cashew-packed goodies! I found the recipe years ago in a flier promoting dairy products. It’s been this farm cashew butter recipe’s standby ever since. Taco Bell Delivery Is Here—and It’s Free!
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication. In a bowl, cream together butter and brown sugar until light and fluffy, 5-7 minutes. Thai Cashew Coconut Rice with Ginger Peanut Dressing. This rice salad is seriously addictive and always a huge hit at potlucks!
I want it for every meal. I go to barbecues and shovel pasta salad in my mouth like it’s going out of style. Seriously, I load up with enough dressing-doused noodles to make my paper plate sag down in the middle, and then I go back for seconds. For obvious reasons, pasta salad has been one of my favorite things to bring to potluck-style events, and it always goes fast. But you know what’s even more of a crowd-pleaser?
Yup, rice salad, like this Thai Cashew Coconut Rice with Ginger Peanut Sauce. This Thai-inspired rice salad is great as a small meal, snack, side dish, or to bring to a party full of hungry friends. Oh, and did I mention that it is, like, the tastiest thing, ever? Crunchy cashews, creamy coconut rice, crisp veggies, and flavor-packed Ginger Peanut Sauce make this rice salad unforgettable.
Remember how I said that I usually eat several servings of pasta salad? Since then, I have eaten the whole bowl once or twice. These photos are actually from a time when I recently remade it for friends who came over for the weekend. And while it was mostly devoured on the first night, there was a bit leftover when Sunday rolled around. My friend Brandon suggested we try to fry up the remainder with a bit of egg and sriracha.
As if you needed any other reason to make this, you can also fry up any leftover rice the next day for a totally different and still incredibly delicious dish. By the way, I checked the comments after the fact and realized that one of you actually suggested the same thing a while back! This is why I love you guys. Speaking of great ideas, this recipe was adapted from Alaska From Scratch’s recipe, which uses quinoa instead of coconut rice. The Ginger Peanut Sauce is to die for. Grace your guests with this delicious dish at your next summer get-together and it’ll be a requested repeat for years to come, or make it for dinner when you’re craving Thai food but don’t want to eat out.
Add a little grilled chicken in for extra protein, if you’d like! No matter what occasion you make it for, you’re going to love it! Rinse the dry rice well until the water runs clear. In a medium-sized pot, mix together the rice, coconut milk, garlic, salt, and water. Once the pot reaches a rolling boil, cover, reduce heat to low, and let simmer for 15 minutes.