Paleo
Vegan
Quick MealsThai Cauliflower Rice Salad is packed full of flavor, spice, and made easy! Thai spices mixed into a carrot cauliflower rice salad with avocado cream dressing! Paleo, Vegan, and made in under 30 minutes. Perfect as is or with a protein of choice. Simple, wholesome, healthy! Whole 30 friendly.
Say hello to my new favorite food in a bowl…. Thai Carrot Cauliflower Rice Salad with Avocado Cream Dressing. Ya, this warm salad is gonna keep me warm today. Oh, and Hi from Utah. Where it’s covered in SNOW and I survived my first *winter storm*. Yes, Utah, way different than Texas. I am currently trying to get a few house hold things situated before my husband arrives with ALL our stuff. Which means I am here without any kitchen supplies, table, couch, etc.
Okay I lie. I did ship myself a few items. My Vitamix, food processor, and a pan. And the good thing is it only took me 8 hours to get the water on, heat, and bed. YAY! Oh Boy! It’s been… fun? Haha. We have so much newness going on here. Crazy good scary exciting newness. But I’m TOTALLY going to think of this as our life reset button. Perfect for January, don’t you think?
So speaking of newness and reset. Um, this cauliflower rice salad is gonna RESET your whole concept of “cauliflower rice.” Ya, the trendy paleo vegan yada yada yada rice in veggie form. Either you love it or you hate it. And personally, I love cauliflower rice WHEN it’s used with the right combo or dish. Or for a good purpose.
Like say, if you are insulin resistant or diabetic and your diet requires lower carb or sugar. Then this is one AMAZING lower carb dish that has the same comfort food taste and texture as a bowl of rice. Or if you simply want to branch out and try to new ways to eat more vegetables this year.
Or if you are on an autoimmune protocol (to use food to heal) and certain grains cause inflammation or stress the body. Well then YES, cauliflower rice errr… cauliflower rice salad is a great substitute and can even help fight inflammation. Cauliflower and Carrot and Avocado = SUPER FOOD trio loaded with Vitamin K, Vitamin C, other antioxidants, and omega-3 fatty acids. Those are LEGIT reasons to make this Thai inspired “Riced” Salad.
That and because you just love me and my cooking, right? Hehe.. kidding. I had to throw that in there.
But here’s the thing. The one thing I ask of you.
Let’s not label this dish, this Thai Carrot Cauliflower Rice Salad with Avocado Cream Dressing, as diet food.
Mmmm k? No, it’s PURPOSEFUL food. See, newness. New intentions. New focus. New Perspective. Food is fuel. Food is nourishment. Real Food is just plain AMAZING when you learn to prepare in EASY yet delicious ways.
Let’s dive a little deeper here. Let me walk you through this simple and AFFORDABLE recipe. Just so you can see how easy it is to make this salad yourself. Really. It takes few ingredients, and few prep.
First.
Grab some carrots and cauliflower. Get ready to “rice” them.
Pulse in food processor or blender. Set aside.
Chop some almonds. Your thai peppers. And Garlic, onion, etc. Bam. DONE!
Place in skillet. Add Coconut milk. Cook for 10 minutes. Done. Place in bowl. Add dressing and top with crush almonds, peppers, and cilantro.
This warm thai salad is great just like this but the real SHOW STOPPER is that AVOCADO CREAM dressing. Ya’ll. The completion to the trio, remember?
To make the avocado cream dressing, all you need is the perfect ripe avocado. Then just blend it with with coconut milk, oil, garlic, and thai flavors (I used chili pepper and lemon grass) .
Drizzle dressing on top for the win!
VOILA!! –> Your Vegan Paleo Low Carb flavor Jammed Thai Carrot Cauliflower Rice Salad is made. With SUPER DUPER creamy and healthy Avocado cream dressing.
ALL IN 30 MINUTES!
See the recipe for the cauliflower rice salad, below.
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Thai Carrot Cauliflower Rice Salad with Avocado Cream Dressing {Vegan, Paleo}
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 minutes
- Yield: 4 -5 cups 1x
Description
Thai carrot cauliflower rice salad with avocado cream dressing. A quick and healthy vegetable salad with tons of flavor! (vegan, paleo, whole30 options)
Ingredients
Avocado Cream Dressing:
- 1 lemongrass stalk (2 tbsp minced)
- 1 avocado
- 1/2 c coconut milk or almond milk
- 3 garlic cloves
- 1/2 tbsp fresh grated ginger or 1/2 tsp ground
- 1–2 tsp chili sauce (or sriacha)
- pinch of White pepper or black (to taste)
- 1/4 tsp sea salt salt
- 2 tsp gluten free tamari (use coconut aminos is whole30)
- Optional 1 tbsp sweetener of choice (see notes) honey, agave, or coconut sugar (Omit if whole30)
- Optional 2 tbsp water or oil to thin out dressing
For the 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
Instructions
- First make the dressing.
- Simply blend the lemongrass (minced), avocado, garlic, and, coconut milk. Once blended add in your spices tamari, chili sauce, and ginger. Depending on what chili sauce you use, your sauce will either be more green or more yellow/red in color. All taste great!
- 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, or agave.
- Next, make your “rice”salad. Start by cutting 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.
- Next, 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 (save a little of each for the garnish).
- Toss and garnish with the extra onion, cilantro, almonds, and red pepper. Drizzle avocado cream dressing on each bowl when serving.
Notes
If you are looking for a paleo chili sauce to make this whole 30 compliant, Nom Nom Paleo has one on her site. Or here is a paleo sriracha
Nutrition per 1 1/4 cup
If this Thai cauliflower rice salad not a good enough reason to rejoice in newness, new things, new food combos, new salads, and new flavors, then I don’t know what else is.
Okay I am exaggerating, but you get my point.
Now excuse me while I go utilize the three cooking appliances I brought with me. It’s gonna be Thai Salad on repeat here for days! That or Fried Rice. Mmm… keep me warm and cozy.
What one new dish you want to try in the New Year? Cauliflower Rice fans, gimme your latest and greatest recipe to use it with! I always need more.
Cheers from the Mountains!
p.s Um, I so had a picture of the avocado cream dressing texture and all … but… I packed the SanDisk somewhere in Texas and now can’t find it. Plus totally forgot to upload it before moving. Uh.. my brain. It’s lacking. Sorry folks.
Do you “rice” veggies? Which recipes? Do tell!
Cheers!
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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Sounds like everything’s gonna workout for ya besides the cold . I have no words for that other than bundle up! And I have two words for ya -> butternut rice!
Omg butternut squash rice?? I must try
You know I love my cauliflower rice, and I love my Thai flavors so this is totally happening. I love that you shipped your vitamix and food processor. I would ship… pans, a knife and cutting board, and my toaster oven. And my blender. OMG and my coffee maker
haha yes to all!! and p.s yay for liking rice that is not rice. LOL!
Purposeful food — NOT diet food! xoxo
Anything with Thai flavor gets two thumbs up from me. I’d love this bowl for lunch today!
yea! thanks friend. lunch coming your way!
I don’t wanna label this as “diet-food” bu I would love to label this as delicious food! Lady, you had me at avocado cream… 🙂
I have been seeing some of your photos – gowsh – wow – what a lotta snow! I hope you stay warm and so so enjoy the newness and excitement of it all – before you know it, you will know your local like the back of your hand! Safe travels to your kiwi and y’alls stuff too! P.S. – are you coming to the everything food conference? I will be there and will be staying at the Kimpton…
oh fun!! not sure I will be going but i will come into town to see you!
Can we just all agree that avocado-based dressings are the best? Yes? Okay, cool 😉
I will always agree with you!
I adore cauliflower rice! I’ve used it for everything from egg scrambles and skillets to “oats” to lovely side dishes like this one. And I definitely need to try this one! Also, butternut rice and parsnip rice are fun 🙂
I rice cauliflower allllll the time. I love making pizzas, but “rice” bowls have been a staple lately too. As much as I’ve been craving Asian food, I think imma have to try this out. Plus… avocado cream. #yesplease
What a creative and flavorful dish. I’m loving that avocado dressing – yum!
My husband is on a cauliflower rice kick at the moment. This came at the perfect time. 🙂 Looks so good and that dressing sounds divine!
This looks so full of interesting flavors and nutritious powerhouse foods! I’ve never tried making cauliflower rice but I think I’m going to have to give this a try. Looks amazing!
I never thought I would like cauliflower rice but it’s really good in a bowl like this with so many other flavors going on. It’s the perfect blank slate. This dish is so colorful – there is nothing “diet” about it!
I never thought of using cauliflower rice in a salad like this. What a fabulous idea! That dressing sounds AMAZING!! 😀
I know cauliflower rice, crust, etc has gotten some negativity for being too trendy for too long, but I love it – I think it’s a great way to use up more veggies and wish I’d known how to use cauliflower this way back when I belonged to a CSA and was inundated with it! This recipe looks so yummy – I especially love the addition of the avocado cream dressing.
I could not agree more Ali!
As I said on IG – Toto we are not in Kansas anymore – 🙂 How are you handling it all?
its going to be a long moving process. will keep you posted. haha. but love the views
Wow. WOW. This looks incredible. That avocado cream is so unique – so cool to add lemongrass!! My favorite way to use cauliflower rice is in your curried cauliflower soup.
yay! that’s a favorite of mine too. <3
Ah this just looks fantastic! I have been sorta iffy on the cauliflower rice thing. I love cauliflower but I also love rice so I haven’t been sold on trying to make one the other, this however I am willing to give a shot!
i feel ya! but i think you’d like this Hayley. It’s soooo flavorful!
purposeful food, yay! hope you are doing well up there and not frozen solid!
it’s funny, it’s the same degree (or warmer) than austin. Dry. Just we are up on mountain so there’s so much snow. Crazy, eh?
avocado cream on ANYTHING is a win!
This bowl looks dreamy! I just made cauliflower rice a week or so ago and I forgot how much I enjoy it. Adding to the menu for next week!
woohoo let me know whatcha think friend
I just like having a whole meal in one bowl, which is pretty ironic considering all the way up through college, my eats couldn’t touch. Oh how times have changed. I can’t wait to see what you do with a fully stocked kitchen. 🙂
haha funny, i always did that too. But then smeared it in ketchup. LOL! miss you. I can’t wait to be settled to catch on your life soon! Promise
Whoaaaa!
These pictures are beautiful and this sounds amazing. I normally just make cauliflower rice with a little lime and pepper and top with black beans, avocado and corn. This takes it to a new level!
Thanks Jess! Let me know if you give it a whirl.
Once again a great recipe Lindsay 🙂 I am going to replace cauliflower with broccoli.. I love this recipe as you have dumped lots of healthy stuffs inside this.
great idea! keep me posted! love broccoli
Sorry for the delayed response. I just loved it! I made with broccoli <3 My wife enjoyed each and every bite.
A bowl of fried rice I can have for lunch, dinner, AND breakfast?! YES. TOTALLY trying this recipe out!
yes, go for it cassie!
This looks and sounds amazing!! I love one bowl meals where you can just mix everything together and enjoy all the flavors at once! I hope you are staying warm in Utah! Sounds like a big change from Texas! We used to live in the desert part of Utah and then moved to Montana where it was freezing and it was a huge shock! I hope you get settled in soon!
HAHA yes, a shock but a good one. It’s UNREAL beautiful! Let me know if you try this salad friend! <3
Amazing recipe. I just love to eat carrot.
The recipe is really delicious I cooked it.
Another way to make a familiar dish. I think it will be very attractive. I will do it for my family’s dinner. Thanks for your guidance a lot!
I love that you shipped your Vitamix and food processor
haha totally gotta do whatcha gotta do!
great post thanks for sharing
Great post for this…. I love food…
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Please tell me you can freeze!
Oh I am not sure. You could freeze it without the sauce then add the sauce before eating. Let me know if you try that!
DO you use canned coconut milk? THank you for posting. Can’t wait to make this!
You mean for the cream sauce? I use regular drinking coconut milk but have used canned too! either works, just depends on the taste you prefer. Ya know?
Nice Dish Thanks For Shring
★★★★
thank you
Thank you! No problem 🙂
Looking so delicious. Thanks for sharing with us.
Thank you! Anytime?
Took an hour or so
★
Amazing one, tried it yesterday in my lunch and it really tasted awesomeee
Hey thanks Steve, I’m glad to hear it turned out well for ya!
honey is not vegan. You should edit to remove this suggestion otherwise change the classification from vegan to vegetarian.
This was great! Next time, I would add more almonds in to garnish/mix in. I used regular bell red peppers, and next time I would cook some of them. The dish almost felt it could be served cold, but I loved it hot. The ginger and garlic made the kick a bit too much for some of my family members, but all around it was incredible and I would definitely make it again!
★★★★★
Thanks for the feedback Sara! Yes, I love serving this cold too!