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Thai Carrot Cauliflower Rice Salad with Avocado Cream Dressing (Vegan, Paleo)

Cotter Crunch
  • 2018 minutes
  • Serves 4 to 5

INGREDIENTS

1

Avocado

1

Carrots with ends cut off, large

14 oz

Cauliflower

1

bunch Cilantro

1 tsp

Garlic

3

Garlic cloves

1

Lemongrass

2

Spring onions

1/4 cup

White onion

1/2 cup

Coconut milk or almond milk

1/2 cup

Coconut milk

1 tsp

Chili sauce

2 tsp

Gluten free soy sauce or tamari

1

Lime juice

2 tbsp

Your avocado cream dressing optional add in while cooking

1

Red peppers

1

Salt/pepper

1/4 tsp

Sea salt salt

1 pinch

White pepper, black

1 tsp

Avocado or coconut oil

1/4 cup

Almonds, roasted

1/2 tbsp

Fresh grated ginger or 1/2 tsp ground

Optional 2 tbsp water or oil to thin out dressing