Coconut rice salad with prawns, cashews and coriander

Coconut rice salad with prawns, cashews and coriander

20 mins Prep · 25 mins Cook

Tuck into this crunchy salad with plenty of tropical tastes, and take advantage of our SpinneysFOOD cooked prawns to make it within an hour.

Created by Spinneys
Prep time 20 minutes
Cook time 25 minutes
Serves 4
Cuisine Asian
Diet High-protein
Preparation Easy
Nutrition (per serving)
Calories 390
Fat 14.3g
Saturates 8.1g
Protein 17.6g
Carbs 49.1g
Sugars 2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Soak the rice in cold water for 30 minutes. Rinse and drain the rice in cold water until the water runs clean.


Place in a saucepan with the water, coconut milk, salt and spices. Place the pot over a high heat and bring to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot with a tight-fitting lid. Continue cooking for 15 minutes.


Remove the pot from the heat and allow to stand for 10 minutes, covered. Fluff the rice with a fork and allow to cool completely.


Toss through the remaining ingredients, squeeze the lime juice over and serve.