This Cashew Chicken Salad Bowl has all of the elements of the original dish:  tender chicken, crunchy meaty cashews, chewy brown rice, and a dressing that brings all the flavors of a stir-fry sauce – soy, sesame and ginger, with rice vinegar and lime for bite, miso for creamy depth, and honey for a touch of sweetness.

There’s no rabbit in this rice. It’s named for Welsh Rabbit, the thick, tangy Cheddar cheese sauce that usually gets ladled over toast like a cheese fondue that’s escaped from the pot. I’ve replaced the toast with a medley of crisp-tender roasted vegetables on a bed of nutty brown rice.