Summer Mango Rice Salad
This summer mango rice salad is fresh, colorful, and packed with sweet, juicy mangoes, nutty red rice, crunchy vegetables, and a punchy sriracha lime dressing. Easy to make, perfect for lunches, picnics, and summer gatherings.
Servings: 4 Servings
Calories: 287kcal
Ingredients
- 2 cups Red Rice, cooked and cooled Washed and soaked red rice takes about 25-30 minutes to cook.
- 3/4 cup Corn kernels
- 1 Cucumber Finely diced
- 1 Carrot Finely diced
- 1 Green onion Finely diced
- 1 cup Mango Diced
Sriracha Vinagigrette
- 2 tbsp Lime/lemon juice
- 1 tbsp Apple cider vinegar
- 1 Tbsp Sriracha Sauce more if you like
- 4 Tbsp Extra Virgin Olive Oil
- Salt and pepper to taste
Garnishings
- Roasted hazelnuts and Pumpkin seeds Optional
Instructions
- Add all the dressing ingredients to a small bowl and whisk well.2 tbsp Lime/lemon juice, 1 tbsp Apple cider vinegar, 1 Tbsp Sriracha Sauce, 4 Tbsp Extra Virgin Olive Oil, Salt and pepper to taste
- Combine all the salad ingredients in a large bowl.2 cups Red Rice, cooked and cooled, 3/4 cup Corn kernels, 1 Cucumber, 1 Carrot, 1 Green onion, 1 cup Mango
- Toss everything well, taste and adjust for seasoning. Refrigerate till chilled.
- Top with roasted hazelnuts and pumpkin seeds or your favorite garnish and serve! Roasted hazelnuts and Pumpkin seeds
Notes
- Cool the rice completely before mixing the salad. Warm rice can soften the veggies and mangoes, affecting the texture of the salad.
- Washed and soaked red rice takes about 25-30 minutes to cook. The longer you soak, the softer the grain and the shorter the cook time.
- This red rice mango salad gets more flavorful as it chills. Refrigerate for at least 1 hour before serving.
- You can prep this rice and mango salad up to 2 days in advance. Make sure it’s stored in an airtight container so the rice doesn’t dry out.
- If you’re prepping in advance, add mango before serving. This will prevent the mango from getting too soft and mushy.
Nutrition
Serving: 1 Serving | Calories: 287kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 167mg | Potassium: 294mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3107IU | Vitamin C: 24mg | Calcium: 32mg | Iron: 2mg