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Grilled Vegetable and Jasmine Rice Salad With Herbs and Cashews Recipe

Name: Grilled Vegetable and Jasmine Rice Salad With Herbs and Cashews Recipe
Total time: 30 min
Yield: 8
Ingredients: For the Vinaigrette:; 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; For the Salad:; 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 jalapeños; 2 tablespoons vegetable oil; Kosher salt and freshly ground 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 notes); 1/2 cup lightly toasted cashews, chopped or crumbled

Total 30m

This Grilled Vegetable and Jasmine Rice Salad with Herbs and Cashews combines the bright flavors of lime juice, fish sauce, and Sriracha in a zesty vinaigrette. The charred vegetables, fragrant herbs, and crunchy cashews add depth and texture to this refreshing and satisfying salad. A perfect meal for a warm day.