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Home » Salads » Dressings and Vinaigrettes » Thai Cashew Coconut Cauliflower Rice Chopped Salad with Ginger Peanut Dressing

Thai Cashew Coconut Cauliflower Rice Chopped Salad with Ginger Peanut Dressing

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
August 16, 2017
4.92 from 12 votes


Last Updated June 12, 2020 | 8 Comments

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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!

A bowl of food on a plate, with Cauliflower and Rice

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 🙂

>>>

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!

overhead photo of Thai Cashew Coconut Cauliflower Rice Chopped Salad with Ginger Peanut Dressing in side jar

close up of Thai Cashew Coconut Cauliflower Rice Chopped Salad with Ginger Peanut Dressing in side jar

Thai Cashew Coconut Cauliflower Rice Chopped Salad with Ginger Peanut Dressing

Thai Cashew Coconut Cauliflower Rice Chopped Salad with Ginger Peanut Dressing

4.92 from 12 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
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!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Main Course, Side Dish
Cuisine Asian
Servings 4 servings
Calories 897 kcal

Ingredients
 
 

For the Coconut Cauliflower Rice

  • 1 tablespoon coconut oil
  • 4 shallots - diced
  • 4 cloves garlic - minced
  • 4-5 cups raw cauliflower - riced(approx 1 cup per serving)
  • ½ cup full-fat coconut milk
  • 1 teaspoon salt
  • 1 pineapple - chopped (1 can of chopped pineapple would work great here, too)
  • ½ cup cashews

For the Salad

  • 3 stalks romaine lettuce - chopped
  • ½ green cabbage - shredded
  • ½ 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
  • ¼ cup fresh mint - chopped
  • 1 cup cashews - chopped

For the Ginger Peanut Dressing

  • ½ cup smooth peanut butter
  • 2 tablespoon brown sugar
  • ¼ cup rice wine vinegar
  • 1-2 teaspoon sesame oil
  • 1 heaping tablespoon fresh ginger - minced
  • 2 cloves garlic - minced
  • 1 lime juiced
  • 1 teaspoon soy sauce - use vegan or gluten free for dietary needs
  • water to thin
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Instructions
 

For the Cauliflower Rice - SEE NOTES

  • 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 garlic and salt and stir, cooking for one minute more.
  • Mix in the riced cauliflower with the shallots and stir to combine. Reduce heat to medium and cook for for 2-3 minutes, stirring constantly.
  • 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

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

Salad and Assembly

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

Jessica's 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).

Nutritional Information

Calories: 897kcal | Carbohydrates: 112g | Protein: 30g | Fat: 44g | Saturated Fat: 14g | Sodium: 1011mg | Potassium: 2580mg | Fiber: 21g | Sugar: 56g | Vitamin A: 15185IU | Vitamin C: 460mg | Calcium: 298mg | Iron: 10mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Cauliflower Rice Chopped Salad, cauliflower Rice Salad
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

Thai Cashew Coconut Cauliflower Rice Chopped Salad with Ginger Peanut Dressing

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

755 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Angela says

    September 28, 2020 at 9:01 pm

    4 stars
    Yummy!! Very fresh tasting and great complex flavors. It takes more like 2 hours to chop all of the veggies so make it when you have time to spare. I will be able to eat on this all week for my dinners and lunches! Thanks so much. I substituted chopped honey crisp apples for the pineapple—it works very well.
    Question? Is the calorie count for the entire dish?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      September 30, 2020 at 8:56 am

      The calorie count is an automated estimate for one of the four servings this recipe makes 🙂

      Reply
  2. Debbie says

    February 4, 2020 at 11:13 pm

    5 stars
    Loved this salad, separate or together, interesting tastes, loved the peanut dressing. A very healthy and filling salad which looks amazing. Worth the extra time it takes to make. Will definitely make again and again. Loved it. Thank you.

    Reply
  3. Bridget E Young says

    July 31, 2019 at 6:45 am

    5 stars
    Yish!! This recipe has some very yummy flavors when eaten separately, but together, it was just an unpalatable combination. The cauliflower rice with cashews and pineapple was interesting, but paired with all those vegetables, it is too complex, along with the peanut ginger dressing! Just too much stuff!!

    Reply
  4. Susan says

    March 14, 2019 at 3:49 pm

    5 stars
    Hello😊thankyou for your sharing of your reciepies wounderfull thank you 😋

    Reply
  5. Elizabeth says

    January 2, 2019 at 7:10 pm

    5 stars
    Great dish… thank you!

    Reply
  6. Elaine @ Dishes Delish says

    August 28, 2017 at 10:58 pm

    5 stars

    This salad looks so delicious! I can’t wait to make it so I can eat it!

    Reply
  7. sarah says

    August 24, 2017 at 5:10 pm

    5 stars

    This salad is excellent! Loved the complex flavor profile and can’t wait to make it again. Thanks for a great salad recipe!

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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