Wild rice salad with mango and cilantro

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes
Serves 4 servings     adjust servings

Wild rice salad with mango, cilantro, peanuts and a lime-srirachi vinaigrette!


    For the salad

    • 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)

    For the lime-srirachi vinaigrette

    • 2 tablespoons 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


    1. Cook rice according to package directions. Set aside to cool slightly.
    2. Meanwhile, chop mango, onion, cilantro, peanuts and jalapeno and set aside.
    3. Combine vinaigrette ingredients in a small glass jar or plastic container with a lid. Shake it up very well.
    4. Combine rice with salad ingredients and mix well. Pour vinaigrette over everything and stir to combine.
    5. Serve and devour!

    Recipe Notes

    I use wild rice from a jar, with no seasonings or anything included; just the rice. I brought 1 3/4 cups water to a boil, added a heaping cup of rice, reduced the heat to low, covered the pot and cooked it for 15-18 minutes. Then I turn off the heat, let it stand covered for another 5 minutes and it's ready. If you’re using a box, cook your rice according to the instructions but omit any seasoning packets.

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