Vegan Coconut Rice Salad with Lemon Herb Vinaigrette
Jasmine rice cooked in full-fat coconut milk is the kind of move that turns a simple grain into something genuinely luxurious — creamy, subtly sweet, and fragrant in a way that makes plain steamed rice feel like a distant memory. Once it's fluffed and still just barely warm, a bright lemon herb vinaigrette made with fresh lemon juice, zest, olive oil, and a touch of maple syrup gets folded right in, so every grain soaks up that tangy, herby dressing. Torn mint, chopped cilantro, crisp cucumber, and sliced scallion greens bring freshness and crunch, while toasted shredded coconut adds a nutty, golden depth that ties the whole bowl together. Every single ingredient here is completely plant-based — no swaps needed, no animal products hiding anywhere in the dressing or the base. This is the kind of dish that travels beautifully to a potluck or works just as well as a weeknight dinner at room temperature. It serves four and comes together with straightforward pantry staples, making it as practical as it is impressive. Finish it with toasted pumpkin seeds and an extra squeeze of lemon, and you've got a bowl that looks and tastes like you put in way more effort than you actually did.
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
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup water
- ½ tsp salt
For the vinaigrette
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 3 tbsp olive oil
- 1 tsp maple syrup
- ½ tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- ¼ cup fresh mint leaves, roughly torn
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 scallions (green tops only), thinly sliced
- ¼ cup toasted unsweetened shredded coconut
- 1 persian cucumber, diced small
For serving
- 2 tbsp toasted pumpkin seeds (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Rinse the jasmine rice in a fine-mesh strainer under cold water until the water runs mostly clear, about 30 seconds. Shake off the excess water.
- 2
Combine the rinsed 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 tightly, and cook for 15 minutes, until the liquid is fully absorbed and the rice is tender.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!