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Mango rice salad
Mango rice salad
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Chill out with this tasty lunch side dish.
Ingredients:
  • 300g jasmine rice
  • 1 bunch Thai basil (see note)
  • Zest and juice of 1 lemon
  • 60ml olive oil
  • 1 bunch mint, leaves picked
  • 1 bunch coriander, leaves picked
  • 50g shredded coconut
  • 6 spring onions, thinly sliced on an angle
  • 1 long red chilli, seeds removed, sliced
  • 2 mangoes, flesh chopped
  • 75g peanuts
  • 250.00 ml fried Asian shallots (see note)
  • Extra lemon halves, to serve
Instructions:
  • In a saucepan, combine rice, 2 basil sprigs, and 1 teaspoon salt. Cover with cold water and cook as directed on the package. Drain the rice and rinse with cold water, removing the basil sprigs.
  • Whisk together lemon juice, oil, salt, and pepper in a bowl.
  • Finely chop the majority of the mint, coriander, and remaining Thai basil, saving a few whole leaves for garnish.
  • Toast the shredded coconut in a dry frypan over medium-low heat for 1-2 minutes, stirring until lightly golden.
  • Combine rice, herbs, toasted coconut, spring onion, chilli, lemon zest, mango, peanuts, and dressing in a bowl. Toss well to mix. Transfer the mixture to a serving bowl, then sprinkle with fried shallots and herb leaves. Serve with a side of lemon for squeezing.

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