Spicy Asian Mango & Rice Salad

Spicy Asian Mango & Rice Salad

45 mins
medium
4 servings

A vibrant and flavorful Asian-inspired salad featuring fresh mango, crunchy cabbage, and fluffy rice, tossed in a tangy and spicy dressing. Perfect for a light lunch or dinner.

AsianSaladSummer

Equipment Needed

  • Cutting board
  • Knife
  • Mixing Bowls
  • Rice Cooker

Ingredients

  • 250.00 gBasmati Rice(Rinse well before cooking)
  • 1.00 mediumMango(Peel and dice)
  • 500.00 gShredded Cabbage(Use a mix of green and red for visual appeal)
  • 2.00 mediumCarrots(Shred or julienne)
  • 1.00 bunchSpring Onions(Thinly sliced)
  • 100.00 gCashews(Roasted and salted)
  • 1.00 bunchFresh Cilantro(Chopped)
  • 2.00 tbspSoy Sauce(Low sodium preferred)
  • 1.00 tbspRice Vinegar(Adds a tangy flavor)
  • 1.00 tbspSesame Oil(Adds nutty aroma)
  • 1.00 tbspSriracha(Adjust to your spice preference)
  • 1.00 tspHoney(Optional sweetener)

Instructions

1

Cook rice according to package directions. Steam or boil.

Estimated time: 20 minutes

2

Prepare vegetables: shred cabbage, julienne carrots, thinly slice mango and spring onions.

Estimated time: 10 minutes

3

In a large bowl, combine cooked rice, shredded cabbage, carrots, mango, and spring onions.

Estimated time: 5 minutes

4

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sriracha, and honey (if using).

Estimated time: 5 minutes

5

Pour dressing over the salad and toss gently to combine.

Estimated time: 5 minutes

6

Garnish with chopped cilantro and toasted cashews.

Estimated time: 2 minutes

7

Serve immediately and enjoy!

Estimated time: 3 minutes

8

For a spicier salad, add more sriracha.

9

Add a sprinkle of toasted sesame seeds for extra flavor.

10

Serve with a side of grilled tofu or chicken for a complete meal.