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Thai Cashew Coconut Cauliflower Rice Chopped Salad with Ginger Peanut Dressing

Jessica Randhawa
  • 50 minutes
  • Serves 4

INGREDIENTS

1

Bell pepper, orange

2 cups

Carrots

4 cups

Cauliflower, raw

1 cup

Cilantro, fresh

1

Cucumber, large

6 cloves

Garlic

1

heaping tbsp Ginger, fresh

1/2

Green cabbage

1 cup

Green onions

1

Lime juiced

1/4 cup

Mint, fresh

1

Pineapple

1

Red bell pepper

1/2

Red cabbage

1

Red onion, small

3

stalks Romaine lettuce

4

Shallots

1 1/2 cups

Sugar snap peas

1

Yellow bell pepper

1/2 cup

Coconut milk, full-fat

1/2 cup

Peanut butter, smooth

1 tsp

Soy sauce

2 tbsp

Brown sugar

1 tsp

Salt

1 tbsp

Coconut oil

1/4 cup

Rice wine vinegar

1 tsp

Sesame oil

1 1/2 cups

Cashew

1

Water to, thin