Shrimp Rice Bowl with Nut Sauce - alive magazine

Ingredients

• 1 1/4 cups (310 mL) brown jasmine rice
• 1/4 cup (60 mL) unsalted almond butter or natural peanut butter
• 2 Tbsp (30 mL) coconut milk
• 1 in (2.5 cm) piece of ginger, grated or finely minced
• 1 garlic clove, grated or finely minced
• 1 Tbsp (15 mL) reduced sodium soy sauce
• 1 Tbsp (15 mL) rice vinegar
• 2 tsp (10 mL) Asian chili sauce, such as Sriracha
• 1 tsp (5 mL) honey
• 3 cups (750 mL) shredded red cabbage
• 1 large carrot, shredded
• 2 green onions, thinly sliced
• 1 Tbsp (15 mL) grapeseed oil or coconut oil
• 1 lb (450 g) large sustainable shrimp, shells removed
• 1 1/2 cups (350 mL) diced pineapple
• 1/4 cup (60 mL) fresh cilantro
• 1 lime, sliced into wedges