Make the dressing: Add the liquid coconut oil, lime juice, chopped garlic, chopped ginger, cracked black pepper, and sea salt into a small jar. Fasten the lid securely and shake vigorously until well combined.
Combine the base: In a large salad bowl, combine the cold red rice, chilled pumpkin cubes, green beans, radish, capsicum, cucumber, and the drained moringa leaves.
Add texture: Toss the toasted coconut flakes and toasted sesame seeds into the bowl with the rice and vegetables.
Dress the salad: Pour the shaken dressing over the salad. Toss gently but thoroughly to ensure the rice and vegetables are evenly coated.
Garnish and serve: Scatter the dried cherry tomatoes and crispy fried curry leaves over the top just before serving.
