A vibrant Thai cauliflower rice salad perfect as a Whole30-friendly side. Packed with nutrient-rich vegetables, fresh herbs and a touch of fruit, this grain-free, dairy-free salad is paleo and Whole30 compliant while remaining bright, satisfying, and full of texture.
With warmer weather approaching, I’ve been leaning into more Whole30 recipes, and cauliflower rice is a staple in my kitchen. It’s nutrient-dense and keeps you satisfied without the higher carbohydrate load of conventional rice. My Paleo & Whole30 Fried Cauliflower Rice remains one of the most popular recipes I’ve developed.
The dressing for this salad is made with roasted cashews blended with coconut milk and plenty of lime for a creamy, tangy finish. Red curry paste and coconut aminos give the sauce its Thai-inspired character — every bite tastes like a mini escape to the tropics.
I used cauliflower pearls for this recipe because their slightly larger size helps them hold their shape during cooking; they become tender without turning mushy. If you prefer, you can finely chop fresh cauliflower (about 2 large heads will yield a similar amount).
More like this:
Chicken Shawarma Salad
Paleo and Whole30 Greek Salad
Paleo Whole30 Cauliflower Fried Rice
This salad is one I plan to keep on rotation during our postpartum period. Meal planning and having ready-to-serve Whole30-compatible dishes has been recommended by many new parents, and since we live far from family, cooking ahead and sharing simple, nourishing meals will make the transition easier. My husband has already volunteered to take on much of the cooking and cleaning — and he’s a great cook, so this recipe will definitely be on his list.
The dressing in this recipe is the same creamy sauce I used for a set of lettuce wraps last year; the flavors pair beautifully with the cauliflower base. I also imagine offering this to a baby once solid foods are introduced — it’s full of nutrient-dense ingredients I’d feel good about sharing.
I like to add an abundance of fresh herbs to salads for a big boost in flavor, so don’t be shy with the parsley. If you want to experiment, basil and mint also pair well with the Thai-inspired dressing.
Whether you’re doing a Whole30 or just want a wholesome, flavorful side, add this Thai cauliflower rice salad to your weekly lineup. It’s full of texture, bright flavors, and nourishing ingredients. Let’s get cooking!
Thai Cauliflower Rice Salad (Whole30!)
A Thai cauliflower rice salad that makes a perfect Whole30 side. Full of vegetables, fresh herbs and a touch of fruit, this healthy salad is grain-free, dairy-free, paleo and Whole30 compliant.
Author: Monica Stevens Le
Prep Time: 20 mins Cook Time: 10 mins Total: 30 mins Servings: 6
Ingredients
Salad
- 2 tablespoons avocado oil (split in two)
- ½ red onion, finely diced
- 3 garlic cloves, minced
- 2 bags Taylor Farms Cauliflower Pearls (or ~2 large heads chopped)
- ½ cup canned coconut milk
- ½ cup bone broth
- ¾ cup pineapple, finely diced
- 1 red bell pepper, diced
- 2 green onions, chopped
- 1 small bunch fresh parsley, chopped (plus extra to garnish)
- ¼ cup pine nuts, toasted
Dressing
- ½ cup fresh cilantro, packed
- ⅔ cup roasted cashews
- ½ cup plus 1 tablespoon canned coconut milk
- Juice of 2 small limes
- Zest of 1 small lime
- 2 heaping teaspoons red curry paste
- 1½ tablespoons coconut aminos
Instructions
Salad
- Heat 1 tablespoon avocado oil in a large skillet over medium heat. Add the onion and garlic and stir-fry for about one minute until fragrant.
- Add the cauliflower pearls, ½ cup coconut milk and the bone broth. Stir to combine and cook over low heat for 7–10 minutes until tender but not mushy. Remove from heat and allow to cool.
- Once cooled, transfer the cauliflower mixture to a large bowl. Add the pineapple, red bell pepper and green onions; toss gently to combine.
- Prepare the dressing (below), pour it over the salad and toss carefully to coat. Finish with chopped parsley and toasted pine nuts. Serve immediately.
Dressing
- Place all dressing ingredients in a food processor or high-speed blender. Blend until completely smooth and creamy. If the dressing is too thick, add a little extra coconut milk to reach desired consistency. Store in the refrigerator for up to one week.
Notes
This recipe was inspired by a similar Thai cauliflower rice salad. Adjust the level of red curry paste to your heat preference and swap herbs (basil, mint) to vary the flavor profile.
Nutrition (per serving)
Calories: 295 kcal • Carbohydrates: 16 g • Protein: 5 g • Fat: 25 g • Saturated Fat: 11 g • Sodium: 104 mg • Potassium: 350 mg • Fiber: 3 g • Sugar: 6 g • Calcium: 27 mg
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