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Cauli Rice Salad with Thai Dipping Sauce 

meal prep | mains 

3741130 mins22
2 servings of veg


Recipe by @_snacksandsnaps

This versatile cauli rice salad is bursting with fresh, zingy flavors. It's great for lunch, dinner or a side dish, but works equally well meal prepped for the week ahead. Want to make it vegan? Switch out the honey for maple syrup.


  • 1 pouch Fullgreen Riced Cauliflower 
  • ½ cup Thai Green curry paste 
  • Red onion (finely diced)
  • Bell pepper (finely chopped) 
  • 1/2 cup Coconut milk 
  • Garlic clove (chopped) 
  • 1/2 small Iceburg lettuce - halved and chopped
  • ½ cup Mango chunks 
  • 2 Green onions – sliced 
  • 1 red chilli
  • Handful of Cashews 

For the sauce:

  • Peanut Butter
  • Honey
  • Lime (to taste)
  • A little water to thin (if needed)


  • Add the onion, pepper and garlic to a frying pan and cook until softened.
  • Add Thai green curry paste to the pan and let it sizzle with the vegetables.
  • Add the riced cauliflower and coconut milk and mix so all ingredients are coated nicely.
  • Taste and adjust according to your liking, adding seasoning (and some cumin, lemongrass and sesame seeds if you like). 
  • Remove from the heat and add to your serving bowls.
  • Top with chopped mango chunks and a combination of crushed and whole cashews over the top. Add your spring onion and red chilli.
  • Combine the sauce ingredients and add water if the consistency is too think. Drizzle over the salad and enjoy!

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