Need a quick salad for a summertime picnic or potluck? The beauty of this Mango Rice Salad: a quick soak in a little vinegar and sugar takes the sting out of the red onion and changes its color to a lovely pink.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Serves: 4
Time: 15 minutes
Ingredients
- ¼ cup diced red onion
- 3 Tbs. rice vinegar
- ½ tsp. brown sugar
- 2 cups cooked brown rice, cooled
- 1 tsp. grapeseed or other neutral-tasting oil
- 1 cup diced mango
- 1 cup diced cucumber
- 15 sprigs cilantro, chopped
- 2 sprigs mint, chopped
- 1 red Fresno chili, minced (optional)
- 1 green Serrano chili, thinly sliced
- ¼ cup roasted unsalted peanuts, chopped
- ½ tsp. kosher salt
Ingredients
- In a small bowl, combine the onion, vinegar, and sugar. Let sit for 10 minutes to lightly pickle, then drain.
- In a large bowl, toss the rice with the oil until coated. Toss with the pickled onion and the mango, cucumber, cilantro, mint, chili peppers, and peanuts. Season with the salt.
Nutrition Information
Per serving (¾ cup):
- Calories: 230
- Total fat: 7 g
- Sat fat: 1 g
- Carbs: 39 g
- Fiber: 4 g
- Total sugar: 9 g
- Added sugar: 1 g
- Protein: 6 g
- Sodium: 250 mg
