Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside. Next, rinse 1/2 cup jasmine rice and cook following package instructions.
Meanwhile, thinly slice 475g red cabbage and roughly chop 350g rainbow carrots. You don't want the carrot pieces to be more than 1-inch thick. Transfer to lined baking sheet. Cover in 1 tbsp neutral oil and a generous pinch of salt. Toss to coat then spread into an even layer and bake for 35 minutes, or until soft and slightly charred.
Meanwhile, make the ginger-lime dressing and prep your protein of choice. I'm using chicken breasts from a rotisserie chicken I picked up at the grocer store. Remove the roasted carrots and cabbage from the oven, top with 2 tbsp hot honey and toss to coat. Serve the roasted carrots and cabbage with cooked jasmine rice and your protein of choice. Top with a generous amount of ginger-mine dressing and some peanuts for a little extra salty-crunch.
