Grilled Vegetable And Jasmine Rice Salad With Herbs And Cashews Recipe

Name: Grilled Vegetable And Jasmine Rice Salad With Herbs And Cashews Recipe
Ingredients: 1/2 cup fresh lime juice from about 8 to 10 limes; 1 1/2 tablespoons fish sauce; 1 1/2 tablespoons brown sugar; 2 medium cloves garlic, minced; 1 1/2 teaspoons Sriracha; 2 tablespoons vegetable oil; 2 (3/4-inch-thick) slices from a large red onion; 3 large carrots, peeled and quartered lengthwise; 15 sugar-snap peas; 8 whole tri-color mini bell peppers or 1 large red or yellow bell pepper, quartered; 2 jalapenos; 2 tablespoons vegetable oil; Kosher salt and freshly gound black pepper; 1/4 cup finely chopped cilantro leaves and tender stems; 1/4 cup finely chopped fresh mint; 1/4 cup finely chopped Thai basil or sweet basil; 2 cups cooked and cooled Jasmine rice (see note); 1/2 cup lightly toasted cashews

18 ingredients

5 steps

Ingredients

1/2 cup fresh lime juice from about 8 to 10 limes
1 1/2 tablespoons fish sauce
1 1/2 tablespoons brown sugar
2 medium cloves garlic, minced
1 1/2 teaspoons Sriracha
2 tablespoons vegetable oil
2 (3/4-inch-thick) slices from a large red onion
3 large carrots, peeled and quartered lengthwise
15 sugar-snap peas
8 whole tri-color mini bell peppers or 1 large red or yellow bell pepper, quartered
2 jalapenos
2 tablespoons vegetable oil
Kosher salt and freshly gound black pepper
1/4 cup finely chopped cilantro leaves and tender stems
1/4 cup finely chopped fresh mint
1/4 cup finely chopped Thai basil or sweet basil
2 cups cooked and cooled Jasmine rice (see note)
1/2 cup lightly toasted cashews

Directions

1

Whisk ingredients together in a small bowl. Reserve.
2

. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
3

Toss onion slices, carrots, snap peas, peppers, and jalapenos with oil in a large bowl. Season with salt and pepper. Thread snap peas on one skewer; thread mini bell peppers, if using, and jalapenos on second skewer.
4

Grill vegetables directly over the flames, turning once, until browned on both sides, about 4 minutes total.
5

When snap peas, peppers, and jalapenos are cool enough to handle, remove skewers. Stem and seed peppers and jalapenos, and discard stems and fibrous strings from snap peas. Chop vegetables coarsely, place in a large bowl and toss with 2 tablespoons of vinaigrette. Let stand for 5 minutes. Then, add cilantro, mint, basil, rice, and cashews and toss well. Dress with vinaigrette to taste and toss well again. Serve slightly warm of at room temperature, passing additional vinaigrette at the table.