Thai Salad with Coconut Rice and Satay Dressing
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 4 to 6
  • 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.
Recipe by Shades of Cinnamon at