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Thai Carrot Cauliflower Rice Salad with Avocado Cream Dressing {Vegan, Paleo}


  • Author: Lindsay Cotter
  • Total Time: 25 minutes
  • Yield: 4 -5 cups 1x

Description

Thai 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. 


Ingredients

Units Scale

Avocado Cream Dressing

  • 1 lemongrass stalk minced (~2 Tablespoons)
  • 1 avocado
  • 1/2 cup coconut milk or almond milk + more if needed
  • 3 garlic cloves or 1 1/2 teaspoons minced garlic
  • 1/2 Tablespoons fresh grated ginger or 1/2 teaspoon ground ginger
  • 2 teaspoons gluten free tamari or coconut aminos
  • 1 to 2 teaspoons chili sauce or sriracha
  • 1/4 teaspoon kosher salt
  • pinch black pepper
  • Optional 2 Tablespoons water or avocado oil to thin out dressing
  • Optional 1 Tablespoon sweetener of choice (honey, agave, or coconut sugar)

Cauliflower Rice Salad

  • 14 ounces or 1 small head cauliflower
  • 1 to 2 large carrots
  • 1 to 2 teaspoons avocado or coconut oil
  • 1/4 cup chopped white onion
  • 1 teaspoons minced garlic
  • 1/2 cup coconut milk
  • Splash lime juice
  • Kosher salt and pepper, to taste
  • 1 bunch cilantro, roughly chopped + extra for topping
  • 2 green onions, chopped + extra for topping
  • 1/4 cup crushed roasted almonds + extra for topping
  • 1 to 2 Thai red peppers or spicy red chili pepper, thinly sliced + extra for topping

Instructions

  1. Prepare the dressing by blending the minced lemongrass (minced), avocado, coconut milk and garlic. Once blended, add in the ginger, tamari, chili sauce, salt and black pepper. Depending on the chili sauce used, the sauce will either be green or yellow/red in color.
  2. If needed, thin out the avocado cream dressing by adding in 2 Tablespoons water or coconut milk, and a little oil. If desired, add in sweetener of choice for dressing to be sweeter.
  3. Make the rice salad by cutting the cauliflower and carrots into smaller pieces. Working in batches, place 1 cup of the veggies in the food processor. Pulse until “riced”, scraping the sides between pulses, if needed. Repeat until all the veggies are riced and placed in a large bowl.
  4. In a large pan with oil, sauté the garlic and white onion until fragrant or 1 to 2 minutes.
  5. Add in the carrot and cauliflower rice. Cook on medium heat for 2 to 3 minutes. Stir in 1/2 cup coconut milk. For a creamier salad, add in 2 to 3 Tablespoons avocado cream dressing (reserve the rest for topping)
  6. Cook on medium heat, add a dash of salt and black pepper and a splash of lime juice.
  7. Remove from the heat. Place the carrot cauliflower rice in a large bowl. Mix in cilantro, green onion, almonds and red pepper.
  8. After plating, drizzle avocado cream dressing on each bowl. Garnish with extra onion, cilantro, almonds, and red pepper.
  9. Store in the refrigerator in an airtight container for up to 3 days.
  • Prep Time: 15 min
  • Cook Time: 10 min