As a home cook, I constantly seek out exciting and healthy side dishes that complement a variety of main courses and offer a fresh twist. While traditional green salads are wonderful, sometimes you crave something more substantial, vibrant, and packed with an exotic flair. This Coconut Rice Salad perfectly fits the bill, quickly becoming a family favorite – even with the kids!

This recipe ingeniously blends aromatic coconut rice with an abundance of fresh, crisp vegetables like vibrant red bell pepper, tender edamame, cool cucumber, and crunchy broccoli slaw. Fresh cilantro and zesty green onions add herbaceous notes, while a generous scattering of peanuts provides a satisfying crunch. The entire medley is then generously coated in a rich, savory, and slightly sweet peanut-style sauce that ties all the flavors together beautifully.

Its versatility is unmatched. Serve this flavorful rice salad as a refreshing side alongside grilled chicken, succulent seafood, or perfectly cooked beef. It’s robust enough to stand on its own as a light lunch, especially when paired with ingredients like our Honey Garlic Sriracha Shrimp or Air Fryer Salmon. Beyond weeknight meals, this vibrant salad makes a stunning addition to potlucks, picnics, and backyard BBQs, guaranteeing rave reviews from your guests.

If you enjoy incorporating rice into your meals, you’ll appreciate how this recipe effortlessly fits into a diverse menu. We often feature rice in our kitchen, from hearty One Pot Mediterranean Chicken and Rice to comforting Slow Cooker Cuban Pork Rice Bowls or a delightful Curried Chicken and Rice Casserole. This salad offers another delicious way to enjoy this versatile grain.

For those who love diverse and healthy salads, you might also enjoy our Lemon Arugula Salad Recipe, the wholesome Mediterranean Bean Salad, or a refreshing Summer Orzo Pasta Salad. But first, let’s dive into creating this exquisite Coconut Rice Salad!

Essential Ingredients for Your Flavorful Coconut Rice Salad

Crafting this incredible salad starts with selecting fresh, high-quality ingredients. Here’s a detailed look at what you’ll need to create this vibrant dish, ensuring every component contributes to its delightful taste and texture. Don’t forget to check the printable recipe card below for exact measurements!

Here’s an overview of the simple yet impactful ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.

• Rice: For the base of our salad, I highly recommend using jasmine rice. Its delicate, fragrant aroma and slightly sticky, fluffy texture are perfect for absorbing the coconut milk and creating a truly authentic tropical taste. However, don’t hesitate to substitute with brown rice for a nuttier flavor and increased fiber, or white basmati or long-grain white rice if that’s what you have on hand. Adjust cooking times accordingly for different rice types.
• Full-Fat Coconut Milk: This is the secret to our wonderfully rich and subtly sweet coconut rice. Using full-fat coconut milk ensures maximum flavor and a luxuriously creamy texture that differentiates this salad from others.
• Vegetable Broth: To cook the rice, we combine coconut milk with vegetable broth. This adds an extra layer of savory depth to the rice, making it more flavorful than if cooked in just water or plain coconut milk. Feel free to use chicken broth if you’re not keeping it vegetarian, or water for a milder alternative.
• Garlic & Sea Salt: These simple seasonings elevate the flavor of the rice, adding a foundational savory note that complements the coconut beautifully.
• Fresh Vegetables: The backbone of any great salad! This recipe calls for a vibrant mix of **red bell pepper** (for color and sweetness), **edamame** (for protein and a slight crunch), cool **cucumber**, and **broccoli slaw mix** (for fantastic texture and nutrients). For added variety, consider tossing in shredded carrots, green beans, sweet peas, corn kernels, or even finely chopped cauliflower florets. A small, finely diced **red onion** adds a sharp, piquant kick.
• Fresh Herbs: **Cilantro** is crucial here, providing a burst of fresh, herbaceous flavor that brightens the entire salad. If cilantro isn’t your favorite, fresh basil or mint would offer a different but equally delightful aromatic profile. Thinly sliced **green onions** (scallions) also add a mild oniony zest and a touch of color.
• Nuts for Crunch: **Chopped peanuts** are traditional and provide an essential crunchy texture and nutty flavor that pairs wonderfully with the dressing. Toasted cashews or almonds are excellent alternatives. For an extra layer of flavor and texture, sprinkle in some sesame seeds.
• Optional Spice: A minced **serrano or Thai chile** can be added if you desire an extra kick of heat, perfectly complementing the sweet and savory notes.

Crafting the Creamy Peanut Dressing

The star of this Coconut Rice Salad, truly tying all the ingredients together, is its irresistibly creamy peanut-style dressing. This blend of sweet, savory, and spicy elements adds an incredible depth of flavor. Here’s what you’ll need for this essential component:

• Nut Butter: The base of our rich dressing! **Peanut butter** is classic and offers that familiar, comforting nutty flavor. For those with allergies or different preferences, creamy almond butter or even sun butter (sunflower seed butter) make excellent substitutions, each offering a slightly different, yet equally delicious, profile. Ensure you’re using unsweetened varieties to control the sugar content.
• Sweet Chili Sauce: This ingredient is crucial for adding a delightful balance of sweetness and a mild, tangy heat, contributing to the “peanut-style” profile of the sauce. It provides an immediate complexity that would otherwise require multiple ingredients.
• Fresh Ginger: For a vibrant, zesty, and slightly pungent kick, freshly grated ginger is indispensable. While ginger powder can be used in a pinch, fresh ginger provides a brighter, more aromatic flavor that truly elevates the dressing.
• Sambal Olek: This Indonesian chili paste delivers a wonderful layer of heat and a subtle garlic-chili flavor. It’s a key ingredient for that authentic Asian-inspired spice. If you don’t have Sambal Olek, Sriracha sauce, a pinch of crushed red pepper flakes, or a dash of cayenne pepper can be used as alternatives, adjusted to your preferred level of spice.
• Rice Vinegar: Essential for balancing the richness of the nut butter and the sweetness of the chili sauce, rice vinegar provides a delicate tanginess. White wine vinegar or even fresh lime juice can be used as substitutes if needed, offering a similar acidic balance.
• Low-Sodium Soy Sauce: This adds a crucial umami depth and savory notes to the dressing. Opting for low-sodium soy sauce allows you to control the overall saltiness of your dish, and you can always add more salt to taste later. For a gluten-free version, tamari is a perfect substitute.
• Chili Flakes: For an extra customizable layer of heat, a teaspoon of chili flakes allows you to fine-tune the spice level according to your preference.

Step-by-Step Guide: How to Make Coconut Rice Salad

Creating this delicious Coconut Rice Salad is simpler than you might think. Follow these easy steps to bring this vibrant dish to life in your kitchen. Whether you prefer the Instant Pot or stovetop, we’ve got you covered for perfectly cooked coconut rice.

Step 1: Prepare the Coconut Rice

The foundation of our salad is perfectly cooked, aromatic coconut rice. Achieving the right texture is key!

• Instant Pot Method: For ultimate convenience, combine the rinsed jasmine rice, full-fat unsweetened coconut milk, vegetable broth, minced garlic, and sea salt directly into your Instant Pot. Secure the lid, set the valve to sealing, and select the “Rice” function (or cook on High Pressure for 12 minutes if your pot doesn’t have a specific rice setting). Once cooking is complete, allow for a manual release of pressure. Fluff with a fork and let it cool completely before mixing into the salad.
• Stovetop Method: Begin by rinsing the jasmine rice thoroughly in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch, preventing the rice from becoming overly sticky. Transfer the rinsed rice back into a medium-sized cooking pot. Add the full-fat unsweetened coconut milk, vegetable broth, minced garlic, and sea salt. Bring the mixture to a rolling boil over high heat. As soon as it boils, reduce the heat to the lowest setting, cover the pot tightly, and let it simmer undisturbed for 20 minutes. After 20 minutes, turn off the heat but keep the pot covered for another 5 minutes to allow the rice to steam and become perfectly tender.

Once cooked by either method, uncover the rice, fluff it gently with a fork to separate the grains and scrape up any delicious crispy bits from the bottom of the pot. Transfer the rice to a large, shallow dish or baking sheet to help it cool down completely and quickly. Cooling the rice thoroughly is essential for a great salad texture – warm rice can make the salad soggy.

Step 2: Whisk the Peanut Dressing

While your rice is cooling, prepare the luscious peanut dressing. In a small bowl, combine the unsweetened peanut butter (or your chosen nut/seed butter), sweet chili sauce, freshly grated ginger, Sambal Olek, rice vinegar, low-sodium soy sauce, and chili flakes. Whisk all the ingredients together vigorously until the dressing is smooth and well-combined. Taste and adjust seasonings as needed – you might want a bit more spice, tang, or sweetness. Set aside.

Step 3: Assemble the Salad

Once your coconut rice has completely cooled, transfer it to a large mixing bowl. Add all the prepared fresh fillings: the finely chopped red bell pepper, cooked edamame, finely chopped English cucumber, broccoli slaw mix, finely diced red onion, chopped cilantro, sliced green onions, and crushed peanuts or cashews. If using, add the minced serrano or Thai chile for extra heat.

Pour about half to two-thirds of the prepared peanut dressing over the ingredients in the large bowl. Gently toss everything together until all the components are evenly coated. Be careful not to mash the rice or vegetables. Taste a small portion and add more dressing if desired, ensuring the salad is perfectly dressed to your liking. Serve immediately, or refrigerate for later enjoyment.

For the most authentic and delicious Coconut Rice Salad, jasmine rice is highly recommended due to its fragrant aroma and fluffy, slightly sticky texture that absorbs coconut milk wonderfully. Basmati rice is another excellent choice for its separate grains and distinct flavor. While white rice is perfectly fine, brown rice can also be used for a nuttier flavor profile and an added boost of fiber. Just be mindful that brown rice will require a longer cooking time and may have a slightly chewier texture.

Absolutely! This salad is fantastic for making ahead and is a top choice for meal prep. You can prepare the entire salad a few hours in advance or even the day before and refrigerate it. For optimal freshness and to prevent the rice from becoming too soggy, a great tip is to add only about half of the peanut dressing when initially preparing the salad. Then, add the remaining dressing right before you’re ready to serve, ensuring vibrant flavors and crisp textures.

This Coconut Rice Salad is wonderfully versatile and can be enjoyed both ways! It is most commonly served cold or at room temperature, making it a perfect refreshing option for warm weather, picnics, or as a vibrant side dish. However, if you prefer a comforting, warm meal, warm coconut rice works beautifully, especially if the vegetables are at room temperature or slightly warmed. The choice is entirely up to your preference!

Yes, absolutely! This recipe is naturally vegan if you ensure your sweet chili sauce and vegetable broth are vegan-friendly. The peanut dressing ingredients are typically vegan. To make it gluten-free, simply use tamari instead of regular soy sauce in the dressing. Always double-check ingredient labels for any hidden gluten.

The edamame already provides a good source of plant-based protein, but you can easily boost the protein content. Consider adding grilled chicken, pan-seared shrimp, baked tofu cubes, or tempeh to make it a more substantial main course. Hard-boiled eggs or a sprinkle of roasted chickpeas would also work wonderfully.