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Crunchy Thai Cashew Rice Salad

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 3 -4 servings
Author Tonya Staab


  • 2 cups jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • 1 cup carrots shredded
  • 1 cup red cabbage shredded
  • 1 cup Gold Emblem Thai-style spice cashews
  • 1 cup bean sprouts
  • 3 green onions thinly diced
  • lime for garnish
  • cilantro for garnish
  • Your favorite Thai peanut sauce


  1. Bring the coconut milk and water to a boil in a medium-sized pot.
  2. Add the rice, stir, reduce the heat to a simmer, and cook covered for 25 minutes.
  3. Allow the rice to cool while you chop and shred your vegetables.
  4. Combine the coconut rice, cabbage, carrot, cashews, and bean sprouts in bowl.
  5. Garnish with green onions, squeeze lime over the top, add cilantro, and top with your favorite Thai peanut sauce.