This wild rice salad with mango, cilantro, red onion and peanuts has a lime-srirachi vinaigrette to finish it up and makes a delicious Thai style side salad.

Wild rice salad with mango and cilantro | FamilyFoodontheTable.com

I’m a tad bit obsessed with this salad.

I can’t decide which part is my favorite: the wild rice blend, the sweet, juicy mango, the crisp red onion, the crunchy peanuts, the fresh cilantro or the slightly spicy, very fresh lime and srirachi vinaigrette.

I mean, how to choose?!

I can’t decide so I keep eating it, keep eating it, keep eating it to find the answer.

I think I'm gonna have to make it again soon so I can unravel the obsession that is this wild rice and mango salad.

This salad goes great with chicken or pork or fish.

And in fact, you could sear a flank steak — or cook up a filet mignon -- slice it and put it on top of the wild rice-mango-cilantro-peanut mix and drizzle the lime-srirachi vinaigrette over everything for a seriously delicious main dish.

(Yes, I’m just trying to find more ways to eat this. You will, too.)

It's easy to put together, too.

While the wild rice is cooking, chop and prep the other ingredients, shake up the vinaigrette and you are ready to go.

Added bonus: You can make this earlier in the day, cover and refrigerate and serve it chilled or at room temperature.

This makes it great to bring and serve at picnics or potlucks. I’d just recommend waiting until you eat it to add the lime-srirachi vinaigrette.

OK, let's tackle a few quick recipe notes.

If you just want the recipe, scroll on down to the recipe card below. It's at the end of the post, just above the comments section.

Ingredient Notes:

Wild rice: I use wild rice from a jar, with no seasonings or anything included; just the rice. Follow the directions to prepare. (Mine takes about 25 minutes total time to cook.) If you’re using a box of wild rice, cook the rice according to the instructions but omit any seasoning packets.
Mango: Use fresh, ripe mango for this recipe. You'll need ½ of a regular large mango. You can cover the other half with plastic wrap and store it in the fridge to use for another recipe or just to snack on.
Red onion: If the pungency of the red onion is an issue for you, chop the red onion and soak the pieces in cold water for about 5-10 minutes. Then drain the water off and use the onion.
Cilantro: This adds great flavor and goes well with the Thai style vibes of this salad. If you are a cilantro hater, you could try subbing chopped, fresh flat-leaf parsley.
Peanuts: These add great crunch and again, a nod to the Thai flavors of the salad. Omit or use another nut if you need this to be peanut-free.

A white bowl with a wild rice salad with mango, cilantro, red onion and peanuts.

Also, I'm normally fine substituting a store-bought salad dressing for a homemade one to keep things easy, but you're unlikely to find one with these flavors.

You could try a general Thai style dressing, but I highly recommend making the one in the recipe card. It's super quick and easy to shake up in a jar and totally worth it!

Last thing, what to do with any leftovers.

Leftovers can be stored, covered, in the refrigerator for up to 3-4 days. I highly recommend reserving the dressing until ready to serve. Also, keep the peanuts separate so they retain their crunch.

I hope this wild rice salad becomes your new obsession too!

Enjoy!

XO,

Kathryn

Yield: 4 servings

Wild Rice Salad with Mango and Cilantro

Name: Wild Rice Salad with Mango and Cilantro
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 heaping cup wild rice, cooked according to package directions (see notes); 1/2 mango, diced small; 1/2 red onion, sliced thin; 1/2 cup packed cilantro leaves, chopped; 1/2 cup peanuts, chopped; 1 jalapeno, finely chopped (seeded and membranes removed, for less heat); 2 tablespoons fresh lime juice; 2 tablespoons rice wine vinegar; 2 tablespoons extra virgin olive oil; 1-2 teaspoons srirachi sauce (use less for less heat); 1 teaspoon honey; 1/2 teaspoon kosher salt; 1/4 teaspoon fresh black pepper

This wild rice salad with mango, cilantro, red onion and peanuts has a lime-srirachi vinaigrette to finish it up and makes a delicious Thai style side salad.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

For the salad:

1 heaping cup wild rice, cooked according to package directions (see notes)
½ mango, diced small
½ red onion, sliced thin
½ cup packed cilantro leaves, chopped
½ cup peanuts, chopped
1 jalapeno, finely chopped (seeded and membranes removed, for less heat)

For the lime-srirachi vinaigrette:

2 tablespoons fresh lime juice
2 tablespoons rice wine vinegar
2 tablespoons extra virgin olive oil
1-2 teaspoons srirachi sauce (use less for less heat)
1 teaspoon honey
½ teaspoon kosher salt
¼ teaspoon fresh black pepper

Instructions

Cook rice according to package directions. Set aside to cool slightly.
Meanwhile, chop mango, onion, cilantro, peanuts and jalapeno and set aside.
Make the dressing. Combine all of the vinaigrette ingredients in a small glass jar or plastic container with a lid. Shake it up very well. (Or you could whisk it vigorously in a bowl.)
Combine rice with salad ingredients and mix well. Pour vinaigrette over everything when ready to serve and stir to combine. Serve and enjoy!

Notes

Wild rice: I use wild rice from a jar, with no seasonings or anything included; just the rice. Follow the directions to prepare. (Mine takes about 25 minutes total time to cook.) If you’re using a box of wild rice, cook the rice according to the instructions but omit any seasoning packets.

Mango: Use fresh, ripe mango for this recipe. You'll need ½ of a regular large mango. You can cover the other half with plastic wrap and store it in the fridge to use for another recipe or just to snack on.

Red onion: If the pungency of the red onion is an issue for you, chop the red onion and soak the pieces in cold water for about 5-10 minutes. Then drain the water off and use the onion.

Cilantro: This adds great flavor and goes well with the Thai style vibes of this salad. If you are a cilantro hater, you could try subbing chopped, fresh flat-leaf parsley.

Peanuts: These add great crunch and again, a nod to the Thai flavors of the salad. Omit or use another nut if you need this to be peanut-free.

Leftovers: Leftovers can be stored, covered, in the refrigerator for up to 3-4 days. I highly recommend reserving the dressing until ready to serve. Also, keep the peanuts separate so they retain their crunch.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 260Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 354mgCarbohydrates: 25gFiber: 3gSugar: 9gProtein: 6g

Comments

krish recipes

July 17, 2015 at 10:35 am

I love Rice items. This looks yummy. Thanks for Sharing

- Kathryn
  
  July 17, 2015 at 1:35 pm
  
  Mmm, more rice 🙂 Hope you try it and let me know how you like it!
  
- Liz
  
  May 11, 2023 at 10:19 pm
  
  This looks fantastic. I just got my husband off the white carb bandwagon a few months ago and this looks right up our alley! Could you recommend something to substitute the peanuts with?
  
  - Kathryn Doherty
    
    May 12, 2023 at 10:19 am
    
    You could use cashews in place of the peanuts. Or try it with slivered almonds. Hope that helps and hope you enjoy it!
    
Neli @ Delicious Meets Healthy

July 17, 2015 at 3:00 pm

Such a light and refreshing salad!! Love the combo of mango & cilantro! Looks delicious! 🙂

- Kathryn
  
  July 17, 2015 at 8:53 pm
  
  Thanks so much! It is so full of flavor, I just can't even... oh my... yum. Make you some!
  
Charlene @ That Girl Cooks Healthy

July 17, 2015 at 4:11 pm

You won me over with the wild rice, it's my kryptonite. This looks so wonderful and thank you for sharing.

- Kathryn
  
  July 17, 2015 at 8:52 pm
  
  Agreed on the wild rice - so tasty! Must use more often. 🙂
  
Rachel @ Simple Seasonal

July 17, 2015 at 5:32 pm

What flavorful looking salad! I'm definitely digging the idea of grilling up some fish or flanks steak for a winning weeknight meal.

- Kathryn
  
  July 17, 2015 at 8:52 pm
  
  Yes, do it! Winning dinner all the way!
  
Ciao Florentina

July 17, 2015 at 5:36 pm

I like what you did here with the mangos ! They sealed the deal for me 🙂

- Kathryn
  
  July 17, 2015 at 8:51 pm
  
  I know, right? Mangoes make everything better!
  
Priya

July 20, 2015 at 6:53 am

Lovely salad! would love to try this one!

- Kathryn
  
  July 20, 2015 at 12:33 pm
  
  You should, Priya! It's so very tasty - I'm in love!
  
Richa

July 20, 2015 at 9:13 am

This flavor combination is so refreshing - looks delicious!

- Kathryn
  
  July 20, 2015 at 12:34 pm
  
  Thanks Richa! It is refreshing - and addictive! Hope you try it and let me know how you like it!
  
Maggie

July 20, 2015 at 12:40 pm

I always season wild rice with chicken broth, but the lime-sriracha vinaigrette sounds wonderful! The sweet mango adds a great flavor to the carbs and it's healthy too! Love 🙂

- Kathryn
  
  July 21, 2015 at 12:29 pm
  
  Thanks so much, Maggie! It's definitely a fun twist on a regular wild rice dish!
  
Donna

July 20, 2015 at 3:44 pm

This sounds fantastic, so fresh ad flavoursome for summer! Pinning for sure 🙂

- Kathryn
  
  July 21, 2015 at 12:30 pm
  
  Thanks Donna! I hope you try it and let me know how you like it! 🙂
  
Renee

July 22, 2015 at 10:52 am

I make a very similar "hot bowl" but have never thought of serving it as a salad. Thanks for the great idea!! I'm excited to try your vinaigrette!

- Kathryn
  
  July 22, 2015 at 7:56 pm
  
  Thanks Renee! It's such a tasty, easy dressing - hope you love it! 🙂
  
Nikki Frank-Hamilton

July 23, 2015 at 9:11 pm

This looks so good! I have some fresh, overly ripe, mangos in my frig right now! I am going to pick up these ingredients tomorrow and whip this up, it sounds so delish! Thanks for the recipe.

- Kathryn
  
  July 24, 2015 at 8:48 am
  
  Thanks Nikki! The mango really puts it over the top. Hope you try it and let me know how you like it!
  
Amanda | The Chunky Chef

July 23, 2015 at 9:13 pm

Oh wow, I love the flavor combinations here!

- Kathryn
  
  July 24, 2015 at 8:48 am
  
  Thanks Amanda! I'm so in love with this salad!!
  
Rccola

May 19, 2020 at 4:42 pm

Made this last night and it was excellent. Used a wild rice and long grain blend as that was all I could find. Added some sliced cherry tomatoes and I can’t wait to make it again.

- Kathryn Doherty
  
  May 19, 2020 at 8:13 pm
  
  I'm so happy to hear you loved it! Thanks for sharing! 😊