Gluten Free Coconut Lime Rice Salad
This vibrant rice salad is the kind of dish that makes you feel like you're eating somewhere sunny, even if you're just standing at your kitchen counter. Jasmine rice cooked in full-fat coconut milk gives every grain a rich, creamy flavor that plain water could never deliver, and once it cools and gets tossed with crisp cucumber, shredded carrots, and a double hit of fresh herbs, the whole bowl comes alive. The dressing — bright lime juice and zest, tamari, a touch of honey, and a pinch of red pepper flakes — ties everything together with a sweet-tangy-spicy balance that's genuinely hard to stop eating. Tamari is the key swap here, standing in for regular soy sauce and keeping the whole recipe safely wheat-free without sacrificing any of that savory depth. Toasted coconut flakes add a nutty crunch on top that makes each bite feel a little more special. It serves four and works beautifully as a light lunch, a make-ahead side, or a potluck contribution that will absolutely get asked about.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the rice
- 1 cup jasmine rice, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup water
- ½ tsp salt
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 tbsp olive oil
- 1 tbsp tamari
- 1 tsp honey
- ½ tsp ground ginger
- ¼ tsp red pepper flakes
For the salad
- 1 english cucumber, diced
- 2 medium carrots, shredded
- 3 green onions (green tops only), thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- ¼ cup fresh mint leaves, roughly chopped
- ⅓ cup unsweetened coconut flakes, toasted
For serving
- ¼ cup roasted salted peanuts, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Combine the rinsed jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 15 minutes, until the liquid is absorbed and the rice is tender.
- 2
Remove the saucepan from the heat and let the rice steam, covered, for 5 minutes. Spread the cooked rice in an even layer in a large mixing bowl and let it cool for 15–20 minutes, until no longer steaming.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!