Thai Mango Salad
Easy
< 30 Minutes
Serves 4
Vegetarian
Thai Mango Salad
Ingredients
Method
Ingredients
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.
More Like This
Coconut Black Rice Pudding
This tasty coconut black rice pudding is a delicious sweet treat for your next dessert. To serve, cook delicious caramelised bananas following this recipe!
Chilli roasted pumpkin, rice & quinoa salad
A delicious salad on its own or as a side dish. If you're looking a vegetarian meal, just don’t add the bacon, for a meat free, substantial nutritious dish.
Tuna & Rice Salad in 5
Have a healthy lunch ready in just 5 minutes with this tuna and rice salad recipe! This quick and easy salad is perfect for a simple and delicious dish.
This tasty coconut black rice pudding is a delicious sweet treat for your next dessert. To serve, cook delicious caramelised bananas following this recipe!
Chilli roasted pumpkin, rice & quinoa salad
A delicious salad on its own or as a side dish. If you're looking a vegetarian meal, just don’t add the bacon, for a meat free, substantial nutritious dish.
Tuna & Rice Salad in 5
Have a healthy lunch ready in just 5 minutes with this tuna and rice salad recipe! This quick and easy salad is perfect for a simple and delicious dish.
Thai Mango Salad
Easy
< 30 Minutes
Serves 4
Vegetarian
Ingredients
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.