When I travel to California, I am guaranteed to find a new favourite dish, and this insanely delicious Thai salad with coconut rice and satay dressing is just that recipe. It's great for lunchtime or as a light summer evening meal. If you feel vegetables are not enough for you, add sliced grilled chicken, or serve as a side salad at a barbeque.
We made this with herbs and vegetables harvested straight from the garden, making this meal even healthier. Looking at the beautiful vibrant colours that make up this salad, you just know it is going to be overflowing with goodness.
- Chop and grate red and green cabbage, red onion, carrots, red bell peppers, cilantro and spring onions and place them in a large bowl.
- The Jasmine rice is cooked in one cup of water, and a tin of coconut milk, which makes it so delicious.
- Add a dash of salt to taste and allow the rice to cool to room temperature.
- Mix all the ingredients for the satay salad dressing in a small pot and heat it until the peanut butter has softened and everything has combined.
- Toast the peanuts and the cashews to allow the beautiful nutty flavours to be released.
- Mix the rice into the salad and toss in the crunchy nuts and dressing just before serving.
Trust me, this salad is a keeper.
