Soooo good, Thai Cauliflower Rice Salad with Creamy Avacado Dressing. Warm, healthy and delicious all in one bowl, Forever Fit, Duncan, BC

Thai “riced”, carrot cauliflower salad with creamy avocado dressing is a quick and healthy vegetable salad with tons of flavour! It’s also vegan and paleo. You know how I love my one bowl meals, well this is right up my alley. Literally throw all ingredients into the food processor and add the dressing. I like to add either small pieces of tofu to the salad or serve with a piece of salmon.


Creamy Avocado Dressing:
1 lemongrass stalk (2 tbsp minced)
1 avocado
1/2 c milk
3 garlic cloves
1/2 tbsp fresh grated ginger
1-2 tsp hot sauce
pinch of White pepper or black (to taste)
1/4 tsp sea salt
2 tsp gluten free tamari (or coconut aminos)
Optional; 1 tbsp sweetener of choice, honey or coconut sugar
2 tbsp water or oil to thin out dressing

Cauliflower Rice Salad:
1/4 c white onion (chopped)
14 oz or 1 small head cauliflower
1 -2 large carrots with ends cut off
1 tsp minced garlic
1-2 tsp avocado or coconut oil
1/2 c coconut milk
2 spring onions (chopped)
1-2 red peppers (Thai)
1 bunch cilantro
1/4 cup Crushed roasted almonds
Lime juice
Salt/pepper to taste


The Dressing:

  • Blend the lemongrass (minced), avocado, garlic, and, coconut milk.
  • Once blended, add in your spices: tamari hot sauce, and ginger. Depending on what hot sauce you use, your sauce will either be more green or more yellow/red in color.
  • You can thin out the avocado cream dressing by adding in 2-4 tbsp of water or coconut milk, and a little oil.
  • Mix until texture is thinner. If you want it sweeter, add in 1 tbsp sweetener of choice such as honey, coconut sugar.

“Riced” Salad:

  • Cut the cauliflower/carrot into smaller pieces. Working in batches, place 1 cup of your veggies in food processor.
  • Pulse until “riced”. Scrape sides between pulses if needed. Repeat until all the veggies are riced and placed in a large bowl.
  • Chop the onion, green onion, and peppers.
  • In a small pan, heat garlic, oil, and onion. Saute until fragrant. 1-2 minutes.
  • Add in your carrot and cauliflower rice. Cook on medium for 2-3 minutes.
  • Add in 1/2 c coconut milk. If you want a creamier salad, add in 2-3 tablespoons of your avocado cream dressing (reserve the rest for topping)
  • Cook on medium, coating carrot cauliflower rice. Add a dash of salt/pepper and splash of lime juice. Mix again.
  • Remove from heat. Place carrot cauliflower rice in large bowl.
  • Mix in green onion, cilantro, almonds, red pepper
  • Toss and garnish with the extra onion, cilantro, almonds, and red pepper.
  • Drizzle avocado cream dressing on each bowl when serving.

Inspired by Cotter