How to make it

1. Rinse the black rice well and drain. Add the rice and water to a medium sized sauce pot. Bring the water to a boil. Turn the heat to low and cover the pot with a lid. Cook for about 25-30 minutes until all of the water has been absorbed and the rice is tender. Fluff the rice with a fork and transfer it to a large mixing bowl. Place it into the fridge to cool.
2. Preheat the oven to 350˚F. Line a baking sheet with parchment paper then add the cashews to the baking sheet. Bake the cashews in the oven for 12-14 minutes until toasted and golden. Roughly chop the cashews and set them aside.
3. In a bowl, add in the coconut milk, lime juice, Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, curry powder, Lee Kum Kee Minced Garlic, Lee Kum Kee Minced Ginger, red pepper flakes, and Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce. Whisk until well combined. 
4. Remove the bowl of rice from the fridge. Add the bok choy, red bell pepper, mango, green onion, Thai basil, and sesame seeds to the bowl. Pour in half of the prepared dressing and toss the salad together. Taste and add more dressing if needed. 
5. Garnish with cilantro and sesame seeds. Serve with lime wedges and enjoy!