Grilled Vegetable and Jasmine Rice Salad With Herbs and Cashews Recipe

Ingredients (20)

• 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 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