Coconut Rice and thai salad

Insanely delicious Thai Salad with Coconut Rice

When I travel to California, I am guaranteed to find a new favourite dish, and this insanely delicious Thai salad with coconut rice and satay dressing is just that recipe.  It’s great for lunchtime or as a light summer evening meal.  If you feel vegetables are not enough for you, add sliced grilled chicken, or serve as a side salad at a barbeque.

We made this with herbs and vegetables harvested straight from the garden, making this meal even healthier.  Looking at the beautiful vibrant colours that make up this salad, you just know it is going to be overflowing with goodness.

Cashews and salad greens


  • Chop and grate red and green cabbage, red onion, carrots, red bell peppers, cilantro and spring onions and place them in a large bowl.
  • The Jasmine rice is cooked in one cup of water, and a tin of coconut milk, which makes it so delicious.
  • Add a dash of salt to taste and allow the rice to cool to room temperature.
  • Mix all the ingredients for the satay salad dressing in a small pot and heat it until the peanut butter has softened and everything has combined.
  • Toast the peanuts  and the cashews to allow the beautiful nutty flavours to be released.
  • Mix the rice into the salad and toss in the crunchy nuts and dressing just before serving.

Trust me, this salad is a keeper.

Satay Salad dressing with Thai Salad

4.3 from 4 reviews
Thai Salad with Coconut Rice and Satay Dressing
Recipe type: Salad
Serves: 4 to 6
Prep time:
Cook time:
Total time:
  • For the Salad:
  • 1 red bell pepper, finely chopped
  • 1 cup red cabbage, shredded
  • 1 cup green cabbage, shredded (or double up on the red cabbage)
  • 2 cups grated carrots
  • 1 small red onion, finely diced
  • 1 cup cilantro (coriander) loosely packed and then chopped
  • 6 spring onions ( green onions) chopped
  • ½ cup raw cashews, roughly chopped and lightly toasted
  • ½ cup raw large peanuts roughly chopped and lightly toasted (optional)
  • For the Rice:
  • 1½ cups jasmine rice
  • 1 (15 oz) can unsweetened coconut milk
  • 1 cup water
  • Salt to taste
  • For the dressing:
  • 3 heaped tablespoons peanut butter
  • 1 tablespoon honey
  • 3 teaspoons ginger, freshly grated
  • 1 tablespoon rice vinegar
  • 1 tablespoon soya sauce
  • 1 teaspoon sesame oil
  • Enough Water to make it a pouring sauce (but don't thin it too much)
  1. Chop and grate all the vegetables and place in a large bowl.
  2. Cook the Jasmine rice in one cup of water, and the tin of coconut milk.
  3. Add salt to taste.
  4. Allow to cool to room temperature.
  5. Mix all the ingredients for the satay salad dressing in a small pot and heat until the peanut butter has softened.
  6. Toast the peanuts (if raw) and the cashews to allow the flavours to be released.
  7. The salad can be served mixed with the rice and satay sauce or serve separately so that you can choose how much rice you want.
  8. Only add the sauce and nuts just before serving so that the nuts remain crunchy.
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  • Reply Carol February 25, 2016 at 1:23 AM

    i love everything about this Ev

  • Reply Steven Pretorius February 25, 2016 at 1:33 AM

    Do you serve the rice hot? I was wondering what that would be like mixed with cold salad. It looks great

    • Reply Shades of Cinnamon February 25, 2016 at 2:08 PM

      No Steven, serve the whole salad at room temperature including the rice.

  • Reply Marie February 25, 2016 at 7:01 PM

    Made this for dinner tonight with chicken strips, loved it! Hope you’re enjoying every minute with your grand babies in California X

    • Reply Shades of Cinnamon February 29, 2016 at 1:30 AM

      So glad you made it Marie, don’t you just love the coconut rice. I think it would go great with a lot of different dishes.

  • Reply Elizabeth February 25, 2016 at 9:30 PM

    So colorful! So Spring-like! So Fresh! I’m loving the satay dressing for this salad – especially the concoction of peanut butter, honey and ginger which is very different. Jasmin rice is a must-have in my pantry and lavished with coconut milk is something that I would love to try. Welcome back from beautiful California. Have a great weekend, Ev! 😉

    • Reply Shades of Cinnamon February 26, 2016 at 2:17 AM

      California seems to be endless days of beautiful sunny weather even when everyone else is experiencing the cold, so this salad has been a perfect meal which is great the next day too. Really helps when there is food on the ready with a sick toddler and newborn in the house.

  • Reply ratna February 29, 2016 at 1:21 AM

    I love satay sauce. The fact that you have all these colourful veggies to go with it, it sure is a keeper. I’m tempted to throw in some boiled lentils too. Yum..

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