Thai Cauliflower Rice Salad {with Spicy Peanut Sauce}

Thai Cauliflower Rice Salad {with Spicy Peanut Sauce} is one delicious bowl full of colors, textures and flavors.  Intended to be served cold or even room temperature, this salad makes a wonderful picnic dish.

The recipe begins with Cauliflower Rice.  Click Cauliflower Rice for our method.

Next comes the flavor infusion.  Coconut milk, fresh shredded and diced veggies & herbs, and a punchy (and spicy) peanut sauce brings it all together.

While I chose purple cabbage, carrot, jalapeno, red onion, scallion, peanuts and cilantro….the raw ingredients you choose can be adapted according to taste.

While my goal was to build a full-flavored salad that could double as a vegetarian meal, the fact that it weighs in at 4 WW Pts+ per serving is a welcomed bonus.  Using cauliflower rice vs. traditional rice reduced the calories by almost 200.  Using PB2 instead of peanut butter further reduced the fat and calories.

What? What? PB2.  I know, it’s new to me as well.  I discovered it during a Weight Watchers meeting discussion.  Powdered peanut butter, with 85% less fat, with a mostly peanut butter flavor and texture.

I caved and bought a jar.  I’m happy to say, it’s actually quite good.  I’ll let you do your own research.  Feel free to use traditional peanut butter in this recipe. wink. wink.

Recipe Note:  with our Spicy Peanut Sauce I knew I wanted specific flavor infusion.  This Honey Ginger White Balsamic Vinegar worked perfectly in this recipe.

You can find Honey Ginger White Balsamic Vinegar online at Gabby’s Olive Branch.

Or you can combine 1 Tbl. grated ginger, 1 Tbl. honey, 1 Tbl. white balsamic vinegar.

Thai Cauliflower Rice Salad {with Spicy Peanut Sauce}

Libby with Lemony Thyme

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Ingredients

  

• 1 medium head cauliflower
• 1 Tbl. olive oil
• 1 cup lite coconut milk
• 1 1/2 cups shredded purple cabbage
• 2 medium carrots shredded
• 1 lg. jalapeno fine diced
• 1/2 cup red onion fine diced
• 1/2 cup peanuts
• 1 cup fresh cilantro leaves
• 2 scallion thinly sliced

For spicy peanut sauce…

• 2 Tbl. sesame oil
• 1 Tbl. srirach sauce or more to taste
• 1/2 cup PB2
• 1/2 cup water
• Or 1/2 cup peanut butter
• 3 Tbl. ginger honey balsamic vinegar
• Or 1 Tbl. fresh grated ginger
• 1 Tbl. honey
• 1 Tbl. white balsamic vinegar

Instructions

 

• Cut cauliflower into florets, discarding tough core. Process in food processor, using pulse feature, until it resembles rice sized pieces. Sauté cauliflower in covered skillet with 1 Tbl. olive oil and 1 cup coconut milk, for 8-10 minutes. Drain.
• Slice & dice veggies and reserve.

For spicy peanut sauce…

• Whisk sauce ingredients. Pour over cauliflower rice and diced veggies according to taste.

Other recipes you might enjoy:

Roasted Golden Beet Hummus Corned Beef & Cabbage Egg Rolls {with Russian Dressing} Kalua Pork Meatball Sliders