• Prep-time: / Ready In:
  • Makes 4 bowls

This impressive and satisfying rice salad is surprisingly easy to make. Hands-on time is minimal, and it’s served in individual bowls with no chilling required. A creamy, tangy dressing pulls everything together.

Thai Rice Salad Bowl Wordpress

Ingredients

Almond Butter-Lime Dressing
  • 3 tablespoons almond butter
  • 2 tablespoons lime juice
  • 1½ teaspoons reduced-sodium soy sauce or tamari
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
Bowls
  • ¾ cup dry brown rice
  • 1 cup frozen shelled edamame
  • ¼ cup chopped fresh cilantro
  • 2 8-oz. sweet potatoes, cut lengthwise into wedges
  • 2 cups shredded red cabbage
  • 2 medium red and/or yellow bell peppers, cut into strips
  • ½ cup bias-sliced scallions (green onions)
  • Sriracha sauce
  • Fresh cilantro sprigs
  • Lime wedges

Instructions

  1. In a bowl combine all Almond Butter-Lime Dressing ingredients. Whisk well, adding water, 1 Tbsp. at a time (about ¼ cup total), to make drizzling consistency. Set aside.
  2. In a medium saucepan combine rice and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 35 to 40 minutes or until tender and water is absorbed, stirring in the edamame the last 5 minutes of cooking. Stir in the chopped cilantro.
  3. Meanwhile, preheat oven to 400°F. Line a 15×10-inch baking pan with parchment paper or a silicone baking mat. Arrange sweet potato wedges on prepared pan. Roast about 20 minutes or until tender, brushing with water and turning once.
  4. In shallow bowls arrange sweet potatoes, cabbage, bell peppers, and scallions. Top with a scoop of brown rice mixture. Drizzle with sriracha sauce and top with cilantro sprigs. Serve with lime wedges and Almond Butter-Lime Dressing on the side.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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