Coronavirus (COVID-19)

Get the latest advice about COVID-19

Love this recipe?

Let others know why you liked it or share a photo of your creation on Facebook

Share this on Facebook

Whoops something went wrong

We're having troubles updating this score right now, check back later to try again.

Coconut rice salad recipe

A colourful bowl of coconut rice salad

Prep time
15 mins

Cooking time
30 mins

Medium effort

4 (as a side dish)

  • 100g easy-cook brown rice
  • 1 pepper, any colour, finely chopped
  • 1 medium carrot, grated
  • 1 bunch of spring onions, finely sliced
  • Juice and grated zest of 1 lime
  • 1 tbsp chopped fresh coriander
  • 1 tbsp desiccated coconut
Nutritional information

Nutritional analysis, per serving (1/4 recipe)

  • 537kJ / 127kcal
  • 2.9g protein
  • 23.3g carbohydrate, of which 3.8 sugars
  • 1.8g fat, of which 0.7g saturates
  • 3.3g fibre
  • Trace of sodium (equivalent to a trace of salt)


Rinse the rice in a sieve under the cold water tap. Add to 250ml of cold water in a pan, bring to the boil, cover and cook for 25 minutes. Alternatively, cook according to pack instructions.


After cooking, return to the sieve and rinse under the cold water tap to cool.


When the rice is cool, stir in the vegetables, lime juice and zest, and coriander.

Use red onion instead of spring onions, if you prefer, and try adding other salad vegetables.


Place in a serving dish and sprinkle with coconut. Keep in the fridge until ready to serve.

It is important to cool the rice quickly and store it in the fridge.