Coconut Thai Brown Rice Salad
Enjoy a tasty Coconut Thai Brown Rice Salad with veggies, brown rice, and crunchy cashews, all mixed in a tangy coconut lime coriander dressing. It's a quick and delicious salad full of flavours and colour!
Serve 4-6
Effort: Easy
Preparation time: 15 mins
Cooking time: 10 mins
Gluten free
Ingredients
1 cup brown rice, cooked
1 red capsicum, chopped
1.5 cups red cabbage, chopped small
2 cups spinach, chopped
1 medium cucumber, quartered and middle bit discarded
4 spring onions, chopped
150g cashews, toasted
1 carrot, grated
Salad Dressing
1 tbsp rice wine vinegar
2 tbsp peanut oil (or other neutral oil)
Juice of ½ lime
Instructions
1. Cook 1 cup of brown rice according to package instructions. Allow it to cool completely.
2. In a dry pan over medium heat, toast the cashews until they are golden brown. Keep a close eye on them to prevent burning. Once toasted, set aside. You could use an air fryer instead to roast the cashew nuts.
3. Chop the red capsicum, red cabbage, spinach, cucumber, and spring onions. Grate the carrot. Place them in a large salad bowl.
4. Add the cooled brown rice to the chopped vegetables in the salad bowl.
5. In a separate bowl, whisk together the coconut lime coriander marinade, rice wine vinegar, oil, and lime juice. Adjust the quantities to taste.
6. Pour the dressing over the rice and vegetable mixture. Gently toss the salad until the dressing evenly coats all ingredients.
7. If time allows, refrigerate the salad for about 30 minutes to let the flavours meld.
8. Sprinkle the toasted cashews over the salad just before serving.
Hints & tips
Easy swaps - Feel free to customise this salad by substituting any vegetables you prefer; for example, you can replace red cabbage with wombok or white cabbage.
Serving suggestion - Serve this Thai inspired rice salad along side BBQ steak, on your Christmas table or any other festive gathering.
Portion size - This salads serves 4-6 comfortably. The recipe will easily half or double depending on your needs.
Storage - Store in the fridge for 3 days. Leftovers make the perfect lunch idea. Not suitable for freezing.
