Cashew & Coconut Milk Rice Salad Recipe

 Serves 4  •  Time: 25 minutes

Cashew & Coconut Milk Rice Salad Recipe


  • 1 cup brown rice
  • 1 can lentils, drained
  • 1 red bell pepper/ paprika
  • 1 red onion
  • 1 cup cucumber, diced
  • 1/2 cup cashew nuts, raw and unsalted
  • 1 can coconut milk (about 300ml)
  • 1 teaspoon paprika powder
  • Handful fresh basil
  • 1 teaspoon dried oregano
  • Salt to taste


            1. Cook the rice as advised on the packaging (about 20 minutes usually). 
            2. Drain the rice and let it cool down. 
            3. While waiting for the rice to cool, dice the red bell pepper and red onion.
            4. Then mix it all together: Lentils, red bell pepper, red onion, cucumber, cashew nuts and rice. 
            5. Blend the coconut milk, paprika powder, fresh basil, dried oregano and salt (optional).
            6. Stir in the coconut milk sauce into the rice. 
            7. Serve and enjoy!

            Marna's handy tips

            • Replace the cashew nuts with pine nuts 
            • Add chicken strips for a boost in protein content!
            • Refrigerate the salad until served for a refreshing, crispy taste. Cashew & Coconut Milk Rice Salad Recipe
            • For more inspiration and cooking tips, you can get your Easy Wholesome Recipes E-book here

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