Black Rice Salad with Mango and Cashews Recipe
User Reviews
4.9
Black Rice Salad with Mango and Cashews Recipe
Description
The Black Rice Salad with Mango and Cashews Recipe centers on black rice cooked until tender, then cooled and dressed with a mix of lime juice, orange juice, fish sauce, honey, and oil. The dressing soaks into the rice, imparting tangy and savory flavors with subtle sweetness. Fresh mango chunks and mandarin orange segments provide bursts of fresh sweetness contrasting the earthiness of the rice.
Toasted cashews add a crunchy texture along with the chopped cilantro, while thinly sliced red and green onions contribute mild sharpness. The combination yields a refreshing salad with varied textures and a bright flavor profile. Preparing the rice separately and letting it cool helps the salad maintain its structure and allows flavors to meld.
This salad pairs well with grilled meats or as a stand-alone dish in warmer weather. It is refreshing and filling due to the protein and fiber-rich black rice and nuts.
Ingredients
- 2 cups black rice + 3 ½ cups water
- ¼ cup lime juice
- ¼ cup orange juice
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1 tablespoon cooking oil
- 3 Mango or 2 globe mangos, cut into chunks, Alphonso variety
- 6 mini mandarin orange or 3 regular oranges, segmented
- ½ cup cashews toasted cashews, chopped cilantro
- ½ cup cilantro toasted cashews, chopped cilantro
- ¼ cup red onion thinly sliced red onion, chopped green onions
- ¼ cup green onion thinly sliced red onion, chopped green onions
Instructions
- Cook the rice. Put the black rice and water into a medium-sized pot and bring to a boil over high heat. Reduce the heat to low, cover the pot, and cook for 30 minutes. Remove the pot from the heat and set it aside for 5 minutes.
- Make the dressing. In a glass measuring cup or bowl, mix the lime juice, orange juice, fish sauce, honey, and oil.
- Cool the rice. When the black rice has finished cooking, transfer it to a rimmed baking sheet and spread it out into a thin layer. This helps it cool fast. Pour the dressing over the rice and mix well. Let the rice sit until it has cooled and the dressing has absorbed, about 10 minutes.
- Finish the salad. Transfer the rice to a large mixing bowl then add the mangoes, oranges, cashews, cilantro, red onions, and green onions and mix well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1 serving = ¾ cup | |
| Calories | 228kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 146mg | 6% |
| Potassium | 234mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 376IU | 8% |
| Vitamin C | 18mg | 20% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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