Prawn 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
• 6 tsp (30 ml) coconut milk
• 1 in (2.5 cm) piece of ginger, grated or finely minced
• 1 garlic clove, grated or finely minced
• 3 tsp (15 ml) reduced salt soy sauce
• 3 tsp (15 ml) rice vinegar
• 2 tsp (10 ml) Asian chilli sauce, such as Sriracha
• 1 tsp (5 ml) honey
• 3 cups (750 ml) shredded red cabbage
• 1 large carrot, shredded
• 2 spring onions, thinly sliced
• 3 tsp (15 ml) grapeseed oil or coconut oil
• 1 lb (450 g) large sustainable prawns, shells removed
• 1 1/2 cups (350 ml) diced pineapple
• 1/4 cup (60 ml) fresh coriander
• 1 lime, sliced into wedges