Thai flavors shine in this simple to make, scrumptious make ahead salad. It features sweet bell pepper, juicy mango, fresh bok choy, crunchy toasted cashews and nutty black rice finished in a gingery-garlic creamy coconut curried dressing. It’s meal prep friendly, hearty and so satisfying!
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New to Black Rice?
I was a few years back. But I spied this beautiful black grain at our co-op’s bulk section and since it was new to me, I had to give it a go. It has become a pantry staple and for good reason.
It has a nutty, mild flavor with a texture similar to that of short grain brown rice. When cooked, its color turns a deep rich purple hue. Because of its dark color, black rice makes vibrant veggies show off their flashy color when mixed together.
It pairs deliciously with Thai flavors and one of my favorite ingredients, coconut milk.
Traci’s Tips
- Look for black rice in bulk bins and also in packages on the rice isle.
- The recipe as written calls for one mango (as pictured). I sometimes add two if I have another on hand. If you love mangos, use two!
- If preparing the salad where it will set for a few hours before serving (potluck, BBQ, party etc), hold the mango out, chop it up and toss it in just before serving. This way, the mango will stay firm. If making the salad for meal prep, I go ahead and add the mango, so long as it’ll be eaten over a three day period. They do get a bit softer/mushy, but I don’t really mind and the flavor is still vibrant.
Black Rice Salad with Mango, Bok Choy and Coconut Curried Dressing
Ingredients
For the Salad:
- 1 C (195g) Black Rice, (not wild rice)
- 2 C (470g) Water
- 1 C (135g) Whole Cashews, raw
- 3 C (250g) Baby Bok Choy, chopped into bite size pieces, about 1 medium
- 1 1/2 C (200g) Red Bell Pepper, chopped small, about 1 medium
- 1 C (150g) Mango, flesh diced, about 1 mango (take this to two cups if you looove mangos!)
- 1/4 C (30g) Green Onions, sliced thin, white and green parts, about 4
- 2 Tbs Thai Basil or Cilantro, chopped fine, plus whole leaves for garnish
- 1 Tbs Sesame Seeds
For the Dressing*:
- 1/2 C (115g) Coconut Milk, full fat, the canned variety
- 1 Tbs Lime Juice, fresh squeezed + lime wedges for serving
- 1 1/2 Tbs Tamari
- 1/2 tsp Curry Powder, hot madras if you can!
- 1 tsp Fresh Garlic, grated on a microplane
- 1 tsp Fresh Ginger, grated on a microplane
- 1/4 tsp Red Pepper Flakes, (add more to taste)
- 2 1/2 tsp Maple Syrup or Honey, add more to taste
Instructions
Make the Rice:
- Rinse the black rice well and drain. In a medium sauce pot, add the rice, and water. Bring to a boil, and turn heat to low. Cook with lid on for 25-30 minutes (start checking it at about 25 minutes). When the rice is done, no water will remain and the rice will be tender. Place rice in a large mixing bowl and set in refrigerator to cool.
For the Salad:
- Preheat oven to 350F (180C). Toast the cashews for 12-14 minutes or until fragrant and golden. Set aside to cool. Rough chop the cashews leaving some whole.
- To the large mixing bowl with the rice, add the bok choy, bell pepper, mango, green onions, cilantro or Thai basil and sesame seeds. Once cooled, add the cashews. Pour about half the dressing (see below) over the salad, toss, then add more dressing to taste. Refrigerate or serve right away. If refrigerating and serving later, pull the salad at least 30 minutes prior to service. This will allow the coconut milk solids to soften. Garnish salad with lime wedges, more sesame seeds and Thai basil or cilantro.
For the Dressing:
- In a medium lidded jar, add the coconut milk, lime juice, Tamari, curry powder, garlic, ginger, pepper flakes, and maple syrup or honey. Shake, shake …. shake it up! (make ahead and store in the fridge for up to 3 days)
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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Correction: Black rice can now be found anywhere in this country under numerous brand names. Lotus Foods trademarked Forbidden Rice. This is a brand name and not interchangeable. It’s either black rice or Lotus Foods Forbidden Black Rice.
Ken and Caryl found their products traveling through China and surrounding countries. They trademarked it forbidden rice because during the Ming Dynasty, no one but the emperor was allowed to eat it. Rice is not an aquatic plant so they were able to develop a system with a partner called SRI. Look it up on their website. Their products far surpass similar products through this sustainable growing method and increased quality.
I know all this because I worked for them around 2000 when they were getting started. They have won many international food awards.
Thank you for your making that distinction, Anne! I’ve updated the post for clarity.