Thai Cashew Coconut Cauliflower Rice Chopped Salad with Ginger Peanut Dressing Recipe | Yummly

Thai Cashew Coconut Cauliflower Rice Chopped Salad with Ginger Peanut Dressing

THE FORKED SPOON
31Ingredients
40Minutes

Ingredients

US|METRIC
  • 1 tablespoon coconut oil
  • 4 shallots (diced)
  • 4 cloves garlic (minced)
  • 5 cups cauliflower (riced, approx 1 cup per serving)
  • 1/2 cup full fat coconut milk
  • 1 teaspoon salt
  • 1 pineapple (chopped, 1 can of chopped pineapple would work great here, too)
  • 1/2 cup cashews
  • 3 stalks romaine lettuce (chopped)
  • 1/2 green cabbage (shredded)
  • 1/2 red cabbage (shredded)
  • 2 cups carrots (shredded)
  • 1 red onion (small, 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 cucumber (large, cut into matchsticks)
  • 1 1/2 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)
  • 1/2 cup smooth peanut butter
  • 2 tablespoons brown sugar
  • 1/4 cup rice wine vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon fresh ginger (minced)
  • 2 cloves garlic (minced)
  • 1 lime juiced
  • 1 teaspoon soy sauce
  • water (to thin)
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