This post contains affiliate links.

Forbidden Rice Salad with Mango, Bok Choy and Coconut Curried Dressing

Name: Forbidden Rice Salad with Mango, Bok Choy and Coconut Curried Dressing
Total time: 30 min
Yield: 5 - 6 Servings
Ingredients: 1 C (195g) Forbidden Rice (uncooked); 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; 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 (or Sriracha (add more to taste)); 2 1/2 tsp Maple Syrup or Honey (add more to taste)

By Traci 34 Comments

Packed with crunchy and creamy Thai flavors, simple to make Forbidden Rice Salad with Mango, Bok Choy and Coconut Curried Dressing is meal prep easy, hearty and so satisfying! vegan + gluten free

New to forbidden 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.

Not only is forbidden rice packed with fiber and good for us nutrients but, it’s considered a super food.

Forbidden rice has the same amount of the antioxident anthrocyanin as blueberries!

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, forbidden 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.

A Few Recipe Notes:

Forbidden Rice Salad with Mango, Bok Choy and Coconut Curried Dressing is ideal for meal prep, taking to potlucks, picnics, and tucking into your love’s lunch box. It travels with ease!
You will have coconut milk leftover from making the dressing. Freeze it in an ice cube tray to later toss into smoothies or in a lidded jar for later use in curries or Pina Coladas!
I rarely remember or plan accordingly to do this, but if you do, soak the rice overnight to improve digestibility. If soaking overnight, start checking the rice at around 20 minutes (non soaking cook time is around 25-30 minutes). When done cooking it will be tender, not mushy. Drain off any excess water.
The recipe as written calls for one mango (as pictured). I sometimes add two if I have another on hand. This time, I cut into the second mango and it was brown and mushy :/ . If you love mangos, use two! This mango hack from Foodie Crush makes slicing mangos a breeze!
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.

More Forbidden Rice Recipes to Love:

5 from 6 votes