Coconut Rice Salad

When I make meals throughout the week I like to have salads to serve each meal with. 

Today’s Coconut Rice Salad is a nice change from traditional green salads and is one my kids really like. I use rice in a lot of recipes in my house from this One Pot Mediterranean Chicken and Rice to Slow Cooker Cuban Pork Rice Bowls or this Curried Chicken and Rice Casserole. It mixes together coconut rice with fresh vegetables like edamame and bell peppers, adds in crunchy peanuts and fresh cilantro and then tosses the salad in a peanut style sauce. 

This rice salad pairs so nicely with a variety of meals whether it is a seafood meal like these Mediterranean Crab Cakes or beef like these Beef Bulgogi with Zucchini Noodles or these Air Fryer Tandoori Chicken Legs. 

Not only is this salad nice for weeknight meals or lunches it also is a fun dish to bring to a party or backyard BBQ.

You also might like this Lemon Arugula Salad Recipe, Mediterranean Bean Salad or this Summer Orzo Pasta Salad.

Recipe Ingredients You’ll Need

Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions. 

• Rice: I used jasmine rice for its light, fragrant texture, but you can substitute with brown rice, brown basmati, long grain, or white rice depending on your preference.
• Coconut Milk: The rice is simmered in coconut milk, which infuses it with a rich, subtly sweet coconut flavor.
• Vegetable Broth: I cook the rice with a combination of coconut milk and vegetable broth for added depth. You can use any broth you prefer, or water as a milder alternative.
• Vegetables: This salad combines rice with fresh vegetables for crunch and color. I used red bell pepper, edamame, cucumber, broccoli slaw, and red onion. You can also add broccoli florets, green beans, shredded carrots, peas, or cauliflower.
• Cilantro: Fresh cilantro adds a bright, herbaceous note. You can also use fresh basil, parsley, or a mix of your favorite herbs.
• Nuts and Seeds: Chopped peanuts or cashews provide crunch and texture. You can also use almonds or sprinkle in sesame seeds for extra flavor and bite.

Dressing Ingredients

• Nut Butter: The peanut style sauce uses peanut butter or almond butter but you can also use sun butter.
• Sweet Chili Sauce
• Fresh Ginger: If you can use fresh ginger that works best but you can sub in ginger powder if that is all you have.
• Sambal Olek: This adds a nice spice to the dish. If you don’t have this try Sriracha, crushed red pepper or cayenne red pepper.
• Rice Vinegar: Rice vinegar helps balance the flavors. You also can use red wine vinegar or white wine vinegar.
• Soy Sauce: I suggest low sodium soy sauce if possible to help control the salt.

How to make Coconut Rice Salad

Step 1: Cook Rice: 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.

Fluff the rice with a fork scraping up the crispy bits from the bottom of the pot and set aside to cool completely.

Step 2: Whisk Dressing Together: In a small bowl, whisk together the sauce ingredients, set aside.

Step 3: Mix Salad: In a large bowl, combine the cooled rice and fillings. Toss to combine and serve with the satay sauce.