Thai Coconut Rice Salad

Thai Coconut Rice Salad

  • Servings: 8
  • Total Time:

Bring the flavors of Thailand to your next BBQ with a fresh and easy-to-make-ahead Thai Coconut Rice Salad! Crunchy cabbage, fresh cucumber, cashews and a sweet and spicy peanut dressing are sure to cool and satisfy.


  • 2 cups Royal Basmati Rice
  • ⅓ cup lime juice
  • 3 tablespoons fish sauce or 1 teaspoon fine sea salt
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 2 red Thai chiles, thinly sliced, or ½ teaspoon red pepper flakes
  • ½ cup creamy unsweetened peanut butter
  • ½ cup canned coconut milk, plus more if needed
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • ½ teaspoon fine sea salt
  • 1 medium cucumber, diced
  • 2 cups shredded red cabbage
  • ½ cup mint leaves
  • ½ cup cilantro leaves
  • 4 green onions, thinly sliced
  • ½ cup roasted cashews
  • ½ cup toasted flaked coconut


  1. In a large saucepan combine rice and 4 cups water. Bring to a boil over high heat, cover, reduce the heat to medium-low, and simmer until rice is tender, about 15 minutes. Remove from the heat and let sit 10 minutes. Uncover, fluff rice with a fork, and spread out on a baking sheet to cool completely.
  2. In a medium bowl whisk together lime juice, fish sauce or salt, sugar, garlic, and chiles or pepper flakes. Toss with the cooled rice.
  3. In a medium bowl whisk together peanut butter, coconut milk, lime juice, brown sugar, and salt. If needed, add a little more coconut milk to reach the desired consistency. Set aside.
  4. Toss rice in a large serving bowl with cucumber, cabbage, mint, cilantro, green onion, cashews, and coconut. Drizzle with peanut sauce and serve.