Mango Rice Salad - Thai Style
By Aden B. at Pantry Twenty.
Produce:
- lime, mango
- cucumber, radishes (or other veg)
- onion, chilli, coriander, mint
Pantry/Fridge:
- cashews (or peanuts)
- brown rice
- coconut sugar, sesame oil (or peanut butter), soy sauce
- salt
Makes 4 servings
Ingredients
- 2 cups cooked brown basmati rice^
- 1/2 cup chopped roasted cashews^
- 1 Lebanese cucumber
- 3-4 red radishes^
- 1 small red onion^
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 1 large firm mango
DRESSING:
- 1 Thai/bird’s eye chilli
- 4 Tbs lime juice (from 2 limes)
- 1 Tbs soy sauce^
- 1 Tbs coconut sugar
- 1 tsp sesame oil or 2 tsp peanut butter
^ see notes below for substitutions
Instructions
1. If you don’t already have cooked rice, prepare 2 cups of cooked brown rice, then set aside to cool. If using raw cashews, toast 1/2 cup in a frypan or microwave* until slightly browned. Roughly chop the cashews then set aside.
2. In a large mixing bowl, place the cooked and cooled rice, along with diced cucumber, thinly sliced radishes, finely chopped onion, chopped coriander and chopped mint. Toss to combine. Peel and cut mango into 2 cm pieces and add to the bowl but do not toss at this point.
3. Finely chop the chilli and place in a small jar or bowl. Add 4 Tbs lime juice, 1 Tbs soy sauce, 1 Tbs coconut sugar, and 1 tsp sesame oil (or 2 tsp peanut butter). Put the lid on and shake well (or whisk together in bowl). Pour dressing over the ingredients in the mixing bowl and toss briefly and gently (don’t be too vigorous because the mango pieces can get mushy).
4. Serve immediately or leave covered in refrigerator for 1-2 hours so the flavours infuse. Garnish with the chopped cashews and season with salt if desired. Best eaten within a day but can be stored in an airtight container in the refrigerator for up to 2 days**. Not suitable for storing in the freezer.
Notes:
^ Suggested ingredient substitutions:
2 cups cooked basmati rice = 2 cups cooked jasmine or wild rice
1/2 cup roasted cashews = 1/2 cup raw whole cashews, toasted in frypan/microwave, or same amount of peanuts
3-4 red radishes = 1 small red capsicum (or celery, snow peas etc.)
1 small red onion = 1 small white onion or 3 stalks green onions or 2-3 shallots
1 Tbs soy sauce = 1 Tbs gluten-free tamari or soy-free coconut aminos
* Place raw cashews on a microwave-safe plate, spread out in a single layer. Cook in microwave on med-high power for 1 min at a time for a total of 2-3 min. Remove from microwave after each minute to toss the cashews so they cook evenly and check they are not burnt.
** Cooked rice may go bad after a few days in the refrigerator (risk of food poisoning due to bacteria). Store any leftovers in the refrigerator straight away (don’t leave cooked rice out at room temperature for more than 2 hours).
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