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Thai Cauliflower Rice Salad

A delicious low-carb, vegan, and gluten-free salad full of colorful veggies tossed with cauliflower rice.

  • Total Time: 15 mins
  • Yield: 4 1x


Units Scale
  • 2 heaping cups cauliflower florets, about 1/2 head
  • 1 cup raw kale, cut into thin ribbons
  • 1 green apple, peeled and diced
  • 1/2 large cucumber, peeled and diced
  • 1/2 cup julienned carrots
  • 1/2 cup red pepper, diced
  • 1/2 cup peanuts, roughly chopped
  • 1/4 cup fresh mint
  • 1/4 cup fresh cilantro
  • 1 serrano chile, thinly sliced
  • 1 shallot, thinly sliced
  • 2 limes, juiced
  • 1 1/2 Tablespoons avocado oil
  • 2 teaspoons sesame seed oil
  • 1 teaspoon finely minced ginger
  • 1 teaspoon finely minced garlic
  • Sea salt, to taste
  • Garnish – extra mint, cilantro, lime wedges, and chopped peanuts


  1. Place cauliflower florets into the bowl of a food processor fitted with the chopping blade. Pulse until it finely chopped and transfer to a large bowl. Add the apple, cucumber, carrots, red pepper, peanuts, herbs, chile, and shallot. Toss to combine.
  2. In a small bowl, whisk together the lime juice, avocado and sesame oils, ginger, and garlic, and a good pinch of salt. Pour over the vegetables. Toss again.
  • Author: Lindsey Johnson
  • Prep Time: 15 mins
  • Category: Salad, Main Dish
  • Cuisine: Thai