This Coconut Rice Salad is a light, flavorful salad with the perfect balance of rice and vegetables dressed in a peanut style dressing.

This salad is a great addition to meals as a side dish or just add chicken, fish or beef : )  There is a lot of room to make this salad your own. We enjoyed this salad with the following sauce/dressing made by my sister, and it was delicious but we could easily use a store bought peanut style dressing, which I will try next time. If you want an easy to prepare salad loaded with all the colors of the rainbow and nutrients. This Coconut Rice Salad was delicious and lasted a few days.

Prep Time 30 min
Cook Time 20 min


1/2 cup dry jasmine rice

1 15 ounce can of full-fat unsweetened coconut milk

3/4 cup low sodium vegetable broth

2 cloves of garlic, minced

1/2 tsp sea salt

1 red bell pepper, thinly sliced

1 cup edamame, shell removed, cooked

1 long english cucumber

1 - 8oz package of broccoli slaw

1 cup cilantro

1 cup crushed peanuts


1/3 cup unsweetened peanut butter

2 tablespoons sweet chili sauce

1 tablespoon grated ginger

1 tablespoon Sambal Olek

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 teaspoon chili flakes


  • 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 sieve and place the rice back in to the cooking pot.
  • Add coconut milk, vegetable broth and salt.
  • Uncover and cook 5 more minutes
  • Bring the mixture to a boil over high heat.
  • Once is starts to boil turn the heat down to low and cook covered for 20 min.
  • Fluff the rice with a fork, scraping up the crispy bits from the bottom of the pot and set aside to cool completely.
  • In a separate bowl, whisk together the sauce ingredients, set aside.
  • In a large bowl, combine the cooled rice, veggies and remaining ingredients
  • Toss to combine and serve with the dressing.