Coconut Rice with Ginger Peanut Sauce

Vegan, Summer, Dinner, Lunch, Savory


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:


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


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.


For the sauce:


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


Step 1

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


For the salad:


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


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.