Coconut Rice Salad

Elevate your salad game with this vibrant Coconut Rice Salad, a perfect fusion of creamy coconut, fresh veggies, and zesty flavors. Fluffy jasmine rice is simmered in a luscious mix of coconut milk and water, creating a lightly sweet, fragrant base. This is paired with crunchy red bell peppers, crisp cucumber, and aromatic scallions, all tossed together with toasted shredded coconut and roasted peanuts for delightful texture and flavor. A tangy lime-soy dressing with a hint of honey ties it all together, making each bite irresistibly fresh and satisfying. Ideal as a light main dish or a refreshing side, this recipe is both simple to prepare and bursting with tropical flair. Serve it chilled or at room temperature for a crowd-pleasing dish that captures the essence of sunny, vibrant meals.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Jasmine rice
• 1 cup Coconut milk
• 0.5 cup Water
• 1 teaspoon Salt
• 1 medium Red bell pepper
• 1 small Cucumber
• 2 stalks Scallions (green onions)
• 0.25 cup Fresh cilantro
• 0.25 cup Shredded coconut (unsweetened)
• 0.25 cup Roasted peanuts
• 3 tablespoons Lime juice
• 2 tablespoons Olive oil
• 1 teaspoon Honey
• 1 teaspoon Soy sauce
• 0.25 teaspoon Ground black pepper

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Stir well and bring to a boil over medium heat.

Step 3

Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes or until the liquid is absorbed and the rice is tender.

Step 4

Remove the saucepan from the heat and let the rice sit, covered, for an additional 5 minutes. Fluff with a fork and let it cool to room temperature.

Step 5

While the rice cools, prepare the vegetables. Dice the red bell pepper, slice the cucumber into thin half-moons, and chop the scallions and fresh cilantro.

Step 6

In a small dry pan, toast the shredded coconut over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.

Step 7

In a mixing bowl, prepare the dressing by whisking together lime juice, olive oil, honey, soy sauce, and ground black pepper.

Step 8

In a large serving bowl, combine the cooked and cooled rice, diced bell pepper, sliced cucumber, scallions, and cilantro. Add the toasted coconut and roasted peanuts.

Step 9

Pour the dressing over the salad and toss gently to coat all ingredients evenly.

Step 10

Serve the coconut rice salad chilled or at room temperature. Enjoy!

Nutrition Facts

Serving size	(999.8g)

Amount per serving	% Daily Value*
Calories	1153.4

Total Fat 68.4g	0%
Saturated Fat 25.2g	0%
Polyunsaturated Fat 8.3g
Cholesterol 0mg	0%
Sodium 2634.2mg	0%
Total Carbohydrate 123.9g	0%
Dietary Fiber 13.0g	0%
Total Sugars 33.3g
Protein 21.6g	0%

Vitamin D 0IU	0%
Calcium 126.3mg	0%
Iron 3.6mg	0%
Potassium 1252.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 7.2%

Carbs: 41.4%