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thai coconut rice salad

Thai Coconut Rice Salad

Ingredients

Scale

Salad

  • 1 1/2 C jasmine rice
  • 15 ounce can unsweetened coconut milk
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1 C water
  • 2 red bell peppers, chopped
  • 1/2 small red cabbage, sliced
  • 1 1/2 C shredded carrots
  • 1 small red onion, finely diced
  • 1 C chopped cilantro
  • 3/4 C chopped green onions
  • 2 C salted peanuts

Dressing

  • 1/3 C peanut butter
  • 2 Tb honey or agave
  • 3 tsp freshly grated ginger
  • 2 Tb rice vinegar
  • 2 tsp sesame oil
  • 1 1/2 Tb siracha
  • water to thin
  • 2 limes, sliced – don’t skip these!!!

Instructions

  1. Rinse the dry rice in a strainer until the water runs clear. In a medium sized pot, mix together the rice, coconut milk, garlic salt and water. Cover and bring to a boil then reduce the heat to low and let simmer until liquid is gone, about 15 minutes.
  2. Once the rice is cooked, fluff the rice with a fork and put it in a large bowl. Add the peppers, cabbage, carrots, red onion, cilantro, green onions and peanuts. Mix well until combined.
  3. Make the dressing by combining the peanut butter, honey, ginger, rice vinegar, siracha and sesame oil. Add enough water to thin it out to the consistency of a thick pancake batter.
  4. To serve, place the rice salad on a plate, then drizzle on some of the dressing along with a generous squeeze of the lime. Do not skip the lime juice because it is part of the dressing! Add a few additional peanuts over the top and a few extra drops of siracha if you like it a bit spicier like we do.

Nutrition

  • Serving Size: 1/8th
  • Calories: 344
  • Sugar: 14g
  • Sodium: 565mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 8g
  • Protein: 12g
  • Cholesterol: 0mg