Mango & Wild Rice Salad
Created by Kchurchill5 on October 19, 2015
- Servings: 5
- Prep Time: 10m
- Cook Time: 35-45m
- Recipe #21394
Ingredients
- 400 grams mango (2 firm mangoes, cut into matchsticks or small diced)
- 2 cups shredded green cabbage
- 2 cups shredded jicama
- 5.6 ounces wild rice (1 cup uncooked)
- 2 jalapenos (pickled, seeded and minced)
- VINAIGRETTE
- 1 teaspoon mashed mango
- 1 small garlic clove, grated
- 3 tablespoons seasoned rice vinegar
- 1/2 large lime (juiced)
- 1/2 tablespoon honey
- 1 1/2 tablespoons olive oil
- 1/4 cup cilantro leaves, fine chopped
- Red pepper flakes, pinch
- Kosher salt
- Pepper (go easy)
How to Make
-
Step 1: Rice ... Cook the rice according to package directions. Once done, set to the side to cool; and, transfer to a large bowl.
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Step 2: Vinaigrette ... Add all the ingredients, (but, just a pinch of salt and pepper) to a small food processor; and puree until smooth. Refrigerate until ready to use. You can always add more seasoning later if needed.
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Step 3: Salad ... Add the mango, cabbage, jicama, and jalapenos to the cooled rice; and, toss to combine. Add most of the vinaigrette, toss; and taste. Add more dressing if necessary; and re-season if needed.
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Step 4: Finish, Serve, and ENJOY! ... Cover with plastic wrap; and, refrigerate at least 30 minutes before serving.
Nutritional Facts
- Serving Size: 1 (319.8 g)
- Calories 309
- Total Fat - 6.2 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 16.8 mg
- Total Carbohydrate - 59.2 g
- Dietary Fiber - 9.7 g
- Sugars - 21.5 g
- Protein - 8.3 g
- Calcium - 55.7 mg
- Iron - 1.8 mg
- Vitamin C - 121.3 mg
- Thiamin - 0.1 mg