Thai Mango Salad

I am using:

Prep time

10min

Cook time

30min

Try out this rice salad for your next healthy meal idea! This Thai mango salad has coconut, peanuts, delicious herbs and more for a dish full of flavour.

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1½ cup SunRice Red Rice (rinsed)

  • ⅔ cup Shredded Coconut (lightly toasted)

  • 5 Green Onions (thinly sliced)

  • 1 Long Red Chilli (seeds removed, finely chopped)

  • ½ cup Roasted Salted Peanuts (roughly chopped)

  • 2 Mangoes (peeled, chopped)

  • 1 cup Thai Basil Leaves

  • 1 cup Mint Leaves

  • ½ cup Coriander Leaves

  • 1 Lime (halved)

  • cup Freshly Squeezed Lime Juice

  • 2 tbsp Fish Sauce

  • 2 tbsp Grated Palm Sugar

  • 2 tbsp Sweet Chilli Sauce

Red Rice

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Thai Mango Salad

Method

  • Cook the rice following absorption instructions on the packet, remove from the heat, spoon into a colander. Refresh rice in cold water, set aside in colander to drain really well.

  • Spoon the rice, coconut, green onions, chilli, peanuts and mango into a large serving bowl. Combine the herbs and add to the salad.

  • To make dressing; Whisk all the ingredients together and pour over the salad. Toss gently to coat. Squeeze over the lime and serve.

    Tip: You can replace the fresh herbs with 200g mixed Asian salad leaves

    Serving suggestion: Serve with barbecue fish, chicken or prawns.

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