06 Aug Plant-based Thai Salad with Coconut Rice (Salad bar style)

For the Coconut Rice: {This recipe will feed about 10-15 people}

1 Full Bag Organic White Jasmine Rice (I use Lundberg brand)
4 cans coconut milk (using milk & cream)
1 cup water
1/8 cup cane sugar
2 tsp. sea salt
1 tsp. garlic powder

Directions:

-Place the rice in a large pot with coconut milk, water, cane sugar, salt and garlic powder. Can also use rice cooker.
-Stir to combine the ingredients. Bring to a boil, then cover and reduce heat to medium low.
-Cover and cook for about 30 minutes. Rice will be tender and liquid will be absorbed. Stir occasionaly.

*We usually opt for the larger batch because it is nice to have leftovers and this rice is SO GOOD.
*This coconut rice is sweet with a hint of savory which was delicious. However, if you wanted it completely sweet, remove the garlic powder and add more cane sugar. You could top it with mangoes and a sweet sauce!

For the Dressing:

1 cup rice vinegar
2 cups thai sweet red chili sauce (you’ll need to buy 2 jars/bottles)
4 TBSP. sesame oil
1 TBSP. cane sugar
1/2 tsp. sea salt

Whisk all ingredients in a bowl or mason jar… Use organic ingredients, if possible. I bought my chili sauce from Whole Foods.
This dressing is our favorite, but if you’re looking for a different flavor,
see two more dressing options below.

For the Salad:

2-3 heads organic napa cabbage, shredded
1 red pepper, 1 yellow pepper, 1 orange pepper
1 bunch green onions, chopped
1 bunch cilantro, de-stemmed
1/2 cup organic dry roasted peanuts, unsalted
organic toasted coconut flakes
2-3 fresh limes, cut limes in wedges

optional: organic shredded chicken (I bought cooked and pre shredded chicken from Whole Foods) You definitely don’t need the chicken. The coconut rice gives the salad substance. Shredded carrots (You can get a bag of organic pre-shredded carrots from Whole Foods), 1/8 cup fresh basil, chopped, fresh ginger, minced. These ingredients are not needed.

Directions:
You are welcome to mix the ingredients all together in a big bowl and serve, but we like it salad bar style. Each ingredient in a different bowl to let everyone pick what they want on their salad.

I stored certain ingredients separately. I kept the cabbage in a large Ziploc bag,the coconut rice in a separate Ziploc bag and the dressing in a
mason jar. All ingredients had there own bags/container.

* Individual salads were topped with dressing,
coconut rice, and toppings of choice. 

Notes:
As I ate it over the next few days I loved that the salad and toppings
were fresh and crisp because they weren’t getting soggy from the
dressing being mixed in. It also gave me the option of transforming the
salad by leaving out and adding just a few ingredients, or having the option
of no meat.
It went from a thai salad to a southwestern salad by leaving out
the peanuts and adding corn, black beans and topping it
with a dairy-free homemade ranch. Because of this, it wouldn’t be a
bad idea to double the salad recipe.

Smaller Batch for the Coconut Rice: {This recipe will feed about 6-8 people}

1-1/2 cups dry organic jasmine rice
1 (15oz) can organic unsweetened coconut milk (you will use the milk AND the cream from the can)
1 cup water
1/2 tsp. sea salt
1/4 tsp. organic garlic powder or fresh garlic minced
Put all ingredients in a large sauce pan and cook for 18-30 minutes.