Wild Rice Salad with Mango and Cilantro

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

4.38 from 8 votes

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 Time10

Cook Time20

Total Time30

Yield: 4 servings

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!

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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

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