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Cauli Rice Salad with Thai Dipping Sauce

meal prep | mains 

CARBSKCALSTIMESERVESVEG SERVINGS
36g41130 mins22

MADE WITH RICED CAULIFLOWER 

This versatile cauli rice salad is bursting with fresh, zingy flavours. It's great for lunch, dinner or a side dish, but works equally well meal prepped for the week ahead. Want to make it vegan? Switch out the honey for maple syrup.

Ingredients:

  • 1 Pouch Fullgreen Riced Cauliflower
  • ½ cup Thai Green curry paste 
  • Red onion (finely diced)
  • Bell pepper (finely chopped)  
  • 1/2 cup Coconut milk 
  • Garlic clove (chopped) 
  • 1/2 small Iceburg lettuce - halved and chopped
  • ½ cup Mango chunks 
  • 2 Spring onions – sliced 
  • 1 red chilli
  • Handful of Cashews 

For the sauce:

  • Peanut Butter
  • Honey
  • Lime
  • Water to thin (if needed)

Method:

  • Add the onion, pepper and garlic to a frying pan and cook until softened.
  • Add Thai green curry paste to the pan and let it sizzle with the vegetables.
  • Add the riced cauliflower and coconut milk and mix so all ingredients are coated nicely.
  • Taste and adjust according to your liking, adding seasoning (and some cumin, lemongrass and sesame seeds if you like). 
  • Remove from the heat and add to your serving bowls.
  • Top with chopped mango chunks and a combination of crushed and whole cashews over the top. Add your spring onion and red chilli.
  • Combine the sauce ingredients and add water if the consistency is too think. Drizzle over the salad and enjoy!

We promise that each and every one of our products are

Shelf-stable 12 months Vegan certified Gluten free non-gmo certified no added sugar paleo and keto friendly Proudly made in the UK PBFA member

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