To the large mixing bowl with the rice, add the bok choy, bell pepper, mango, green onions, cilantro or Thai basil and sesame seeds. Once cooled, add the cashews. Pour about half the dressing (see below) over the salad, toss, then add more dressing to taste. Refrigerate or serve right away. If refrigerating and serving later, pull the salad at least 30 minutes prior to service. This will allow the coconut milk solids to soften.
Garnish salad with lime wedges, more sesame seeds and Thai basil or cilantro.