Coconut Rice Salad

Name: Coconut Rice Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 1/2 cups dry jasmine rice; 1 - 15 ounce can of full-fat unsweetened coconut milk; 3/4 cup low-sodium vegetable broth; 2 cloves garlic (minced); 1/2 teaspoon sea salt; 1 red bell pepper (seeds removed, finely chopped); 1 cup edamame (shell removed, cooked); 1 english cucumber (finely chopped); 1 - 8 ounce bag broccoli slaw mix; 1 small red onion (finely diced); 1 cup cilantro (chopped); 5 green onions (thinly sliced); 1 cup crushed peanuts or cashews; 1 serrano or Thai chile (minced {optional for spice}); 1/3 cup unsweetened peanut butter or sunflower butter; 2 tablespoons sweet chili sauce; 1 tablespoon freshly grated ginger; 1 tablespoon Sambal Olek; 2 tablespoons rice vinegar; 2 tablespoons soy sauce; 1 teaspoon chili flakes

Coconut Rice Salad is a light, flavorful rice salad mixing coconut rice, red bell pepper, edamame, cucumber, broccoli slaw, cilantro, green onion, peanuts and dressed in a flavor peanut style sauce. This salad is a great addition to meals as a side dish or could be served with grilled chicken, seafood or beef.

Prep30 min
Cook20 min
Total50 min
Makes6 servings
Calories594

Ingredients

6 servings

2 1/2 cups dry jasmine rice
1 - 15 ounce can of full-fat unsweetened coconut milk
3/4 cup low-sodium vegetable broth
2 cloves garlic (minced)
1/2 teaspoon sea salt
1 red bell pepper (seeds removed, finely chopped)
1 cup edamame (shell removed, cooked)
1 english cucumber (finely chopped)
1 - 8 ounce bag broccoli slaw mix
1 small red onion (finely diced)
1 cup cilantro (chopped)
5 green onions (thinly sliced)
1 cup crushed peanuts or cashews
1 serrano or Thai chile (minced {optional for spice})

For the dressing:

1/3 cup unsweetened peanut butter or sunflower butter
2 tablespoons sweet chili sauce
1 tablespoon freshly grated ginger
1 tablespoon Sambal Olek
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon chili flakes

Method

1
How to cook in instant pot: Combine the rice, coconut milk, vegetable broth, garlic, and sea salt in the Instant Pot. Cover and set to the rice function. Manual release when the time has elapsed.
2
How to cook on stove: In a medium-sized cooking pot or in a mixing bowl, rinse the jasmine rice in several changes of cold water until the water runs clear. Drain any excess water in a large fine-mesh sieve and place the rice back into the cooking pot.Add coconut milk, vegetable broth and salt.Bring the mixture to a boil over high heat. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes. Uncover and continue to cook for 5 minutes.
3
Fluff the rice with a fork scraping up the crispy bits from the bottom of the pot and set aside to cool completely.
4
In a small bowl, whisk together the sauce ingredients, set aside. In a large bowl, combine the cooled rice and fillings. Toss to combine and serve with the satay sauce.

Notes

Store this rice salad in an airtight container for up to 5 days. You might need to add more dressing when you eat the leftovers as the dressing can soak into the salad. White rice, jasmine or basmati rice is ideal because these will absorb coconut milk well and remain fluffy. Brown rice can also be used for a nuttier texture and added fiber. You can prepare this salad a few hours in advance and refrigerate. You might want to add half of the dressing when you prepare the salad and then the remaining half of the dressing when you are ready to serve the salad.