Thai Cashew Coconut Cauliflower Rice Chopped Salad with Ginger Peanut Dressing

Crunchy, Colorful and Creamy, this Thai Cashew Coconut Cauliflower Rice Chopped Salad with Ginger Peanut Dressing has all the things you could hope for in a salad, plus some!

Find the full post and recipe for Pineapple Cashew Cauliflower Rice with Coconut Milk here.

If there’s one thing I’m good at, it’s packing in as many vegetables as possible into one dish. I often start a recipe with one thing in mind, but end up with something entirely different. Part of my problem is this compulsive need to add as many vegetables as possible.

Someone once told me to shop for (and therefore eat) the rainbow. Well, I must have taken this suggestion very seriously because I actually aim to fill my cart with produce of every color whenever I go to the market.

Anywho, if you love rainbows and vegetables just as much me, then you will probably love this salad! Soft, warm, creamy and super flavorful Pineapple Cashew Cauliflower Rice mixed with fresh and crunchy chopped salad makes this bright and textured salad a lunch or dinner favorite.

But don’t forget the Ginger Peanut Dressing!

Creamy, sweet, salty, this addicting sauce is just the thing to tie it all together – I highly recommend making extra 🙂

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In other news, we’re driving up to Oregon for the solar eclipse. We leave Saturday and considering the plague of people migrating to the state, we’re not prepared. Who else is going? My husband’s plan is to literally drive up some random mountain road (with me, the kid and the dog) to see the eclipse. He’s become totally obsessed over the whole thing. Me? Well, let’s just say I know my child fairly well by this point- he will definitely take the special glasses off at some point during the eclipse just to piss us off. So, I guess we know what i’ll be doing.

Aside from that I’m super excited!

5 from 1 vote

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Thai Cashew Coconut Cauliflower Rice Chopped Salad with Ginger Peanut Dressing

Prep Time

20 mins

Cook Time

20 mins

Total Time

50 mins

 

Course: Main Course, Side Dish

Cuisine: Asian

Servings: 4 servings

Calories: 897 kcal

Ingredients

For the Coconut Cauliflower Rice

• 1 tbsp coconut oil
• 4 shallots diced
• 4 cloves garlic minced
• 4-5 cups raw cauliflower riced(approx 1 cup per serving)
• 1/2 cup full-fat coconut milk
• 1 tsp salt
• 1 pineapple chopped (1 can of chopped pineapple would work great here, too)
• 1/2 cup cashews

For the Salad

• 3 stalks romaine lettuce chopped
• 1/2 green cabbage shredded
• 1/2 red cabbage shredded
• 2 cups carrots shredded
• 1 small red onion diced
• 1 red bell pepper seeded and finely chopped
• 1 yellow bell pepper seeded and finely chopped
• 1 orange bell pepper seeded and finely chopped
• 1 large cucumber cut into matchsticks
• 1.5 cups sugar snap peas chopped
• 1 cup green onions chopped
• 1 cup fresh cilantro chopped
• 1/4 cup fresh mint chopped
• 1 cup cashews chopped

For the Ginger Peanut Dressing

• 1/2 cup smooth peanut butter
• 2 tbsp brown sugar
• 1/4 cup rice wine vinegar
• 1-2 tsp sesame oil
• 1 heaping tablespoon fresh ginger minced
• 2 cloves garlic minced
• 1 lime juiced
• 1 tsp soy sauce use vegan or gluten free for dietary needs
• water to thin

US Customary - Metric

Instructions

For the Cauliflower Rice - SEE NOTES

1. Add the coconut oil to a large skillet over medium high heat. Once hot add the diced shallots and sauté until soft and lightly brown. Add the minced ginger, garlic and salt and stir, cooking for one minute more.

2. Mix in the riced cauliflower with the shallots and ginger and stir to combine. Reduce heat to medium and cook for for 2-3 minutes, stirring constantly.

3. Stir in the coconut milk and mix well. Continue to cook the cauliflower rice for an additional 4-5 minutes.Mix in the freshly chopped pineapple and cashews and cook to desired doneness. Set aside.

For the Ginger Peanut Dressing

1. In a medium bowl whisk together all the ingredients for the peanut dressing. Taste and make adjustments as needed. Set aside.

Salad and Assembly

1. Chop and prepare all ingredients for the salad. Transfer and toss together in a large salad bowl.*

2. At this point you may either mix everything together- if, for example, you are feeding a large group- or, build each salad bowl individually. Unless you think you will finish everything, I recommend the latter.

3. To each individual bowl add Coconut Cauliflower Rice, fresh chopped salad greens and plenty of yummy ginger peanut dressing. Garnish with additional cashews and dig in!

Recipe Notes

FOR THE COCONUT CAULIFLOWER RICE (see FULL POST HERE)

*You may have leftover salad mix. To keep it fresh and ready to eat transfer to a large zip-lock bag and squeeze out as much air as possible. Store in the refrigerator for up to 3-4 days (assuming ingredients were fresh to begin with).

Nutrition Facts

Thai Cashew Coconut Cauliflower Rice Chopped Salad with Ginger Peanut Dressing

Amount Per Serving

Calories 897 Calories from Fat 396

% Daily Value*

Total Fat 44g 68%

Saturated Fat 14g 70%

Sodium 1011mg 42%

Potassium 2580mg 74%

Total Carbohydrates 112g 37%

Dietary Fiber 21g 84%

Sugars 56g

Protein 30g 60%

Vitamin A 303.7%

Vitamin C 557.6%

Calcium 29.8%

Iron 55.5%

* Percent Daily Values are based on a 2000 calorie diet.