Thai Salad with Peanut Dressing


For the salad:

  • 1 cup brown rice – cooled
  • 1/2 a red cabbage – finely sliced
  • 1 carrot – grated
  • 1/2 cucumber – diced or grated
  • 1 orange – chopped
  • 1 bunch spring onions – diced
  • 1 handful coriander – diced
  • 1 avocado – sliced

For the dressing:

  • 1/2 cup of smooth peanut butter
  • 1 tbsp rice wine vinegar
  • Juice of 1 lime or lemon
  • 2 tbsp soy sauce
  • 1 tbsp minced ginger
  • 4 cloves of garlic
  • 1 red chilli
  • 1 tsp chilli powder
  • 1 glug of sesame oil
  • Salt and pepper to taste
  • Water or sunflower oil to thin


  1. Cook the brown rice according to packet instructions, drain and set aside to cool
  2. In a bowl combine the salad ingredients
  3. In a food processor, whizz up all the dressing ingredients, adding water or sunflower oil as necessary to get it to a slightly runny consistency. Add a drizzle of honey if you are a heathen who likes sweet dressings
  4. Either serve with the dressing on the side or combine before serving
  5. Take photos and tag @vaguelyvegetarian on Instagram
  6. Bask in social media glory

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