Name: Coconut-Cashew Rice Salad
Prep time: 10 min
Cook time: 40 min
Yield: 4
Ingredients: 1 (13.5 oz) can light coconut milk; 2 cups instant rice; 1/2 cup shredded carrots; 1/4 cup salted cashews; 1/4 cup diced water chestnuts; 2 tablespoons golden raisins; 2 tablespoons dried cherries; 2 tablespoons mango chutney; 1 tablespoon light sweet Vidalia onion salad dressing; 1/2 teaspoon kosher salt; 1/8 teaspoon pepper

Recipes

Coconut-Cashew Rice Salad

4 servings

50 minutes total (Active 10 minutes)

Shopping list

Ingredients

1 (13.5 oz) can light coconut milk
2 cups instant rice
½ cup shredded carrots
¼ cup salted cashews
¼ cup diced water chestnuts
2 tablespoons golden raisins
2 tablespoons dried cherries
2 tablespoons mango chutney
1 tablespoon light sweet Vidalia onion salad dressing
½ teaspoon kosher salt
⅛ teaspoon pepper

Steps

Place coconut milk in medium saucepan and bring to boil on high. Stir in rice and cover; remove from heat and let stand 5 minutes.
Combine remaining ingredients in large bowl; stir in rice. Chill 30–40 minutes. Serve cold.

Amount per ¼ recipe serving: Calories 370, Total Fat 10g, Sat Fat 6g, Trans Fat 0g, Chol 0mg, Sodium 330mg, Total Carb 64g, Fiber 3g, Sugars 15g, Protein 6g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 20%