Thai Basil Rice Salad

Move It Salad – Thai Rice is in the House !!!!

Oh man → Enter Big Back Pats Here ← Oh yes – yes I did.  I did in such a way that I even shocked myself.  Rice is something that we ALWAYS have in our fridge.  It’s my go to salad topper, I can mix it with ground turkey for my little human, it’s a great post workout meal with some added black beans or other lean protein, it’s delicious and it is FLIPPING full of vitamins and minerals.  Oh and wait – it is Gluten free (not that I have any issues with Gluten – as long as it comes from a sprouted organic source).   One thing is for sure – you want to make certain you are using a high quality rice (like everything else you feed your body) and let me scream it from the mountain tops here – Floating Leaf Wild Rice – is OFF THE CHARTS.  I stumbled across their product in Costco months ago while I was aisle trolling (things that foodie nerds do to try and locate new products) – and was pleasantly surprised to see the ridiculous amount of product these guys pump out.  Not only that – they are family owned and Canadian (as if it could get any better). 


So I chipped, chopped, sliced and diced up some peppers, onion, broccoli and basil – whipped up a dressing that could make a nun have nasty thoughts – and set it in the fridge to slather up some flavour (while I paced the floor waiting).  Then like a Mike Tyson Haymaker – BOOM – tastebud BONER!  The fresh basil, the rice wine vinegar and the nuttiness of the rice – i’m drooling just typing about it now.  It’s a BBQ favourite (if you have any friends and if you ever get invited to bring something), and it will last 5 days in the fridge for pre/post work out meals (I like a free range hard boiled egg on mine).  


Either way – move over retired old salads – this one has a serious chance of taking over.  You’re Welcome!




Thai Rice Salad
Serves 8
A bitchin salad.
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Prep Time
15 min
Total Time
40 min
Prep Time
15 min
Total Time
40 min
  1. 4-6 cups of cooked wild rice (cook with 1/2 tbs of Bragg's Soy Sauce in the water)
  2. 1/2 an orange pepper diced
  3. 1/2 a red pepper diced
  4. 1.5 cups of snap peas diced
  5. 1/2 cup of fresh basil minced
  6. 1 cup of broccoli diced
  1. 1.5 tsp of red curry powder (option to use yellow if you can't handle the SPICE)
  2. 1 tsp of rice wine vinegar
  3. 1 tbs of Honey or Coconut Sugar
  4. 1/2 tsp of pink salt
  5. 1 tbs of sesame oil (toasted preferably)
  6. 1/4 cup of canned coconut milk (preferably from a BPA free can)
  1. 1. Pretty simple: dice up all your veggies, mix with rice and a few tbs of dressing.
  2. 2. Refrigerate for an hour at least before you #omnom it. BOOM! Your mind has just been blown!
  3. PS. Always start with 2 tbs of dressing and add more if you need it.
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  • Judy Huska

    Made this tonight for supper – yummy! I used spicy red curry I had bought in a spice market in Old Delhi – very spicy indeed!

  • Terry Law

    How do you know if the cans are BPA free?