Crunchy and creamy Thai flavors in this simple to make Black Rice Salad (black rice salad) with Mango, Bok Choy and Coconut Curried Dressing. It’s meal prep easy, hearty and so satisfying! This recipe is vegetarian, vegan and gluten free.
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.
Related: Do you Love Meal Prep Ready Salads? Find more like this salad on my 12 Salad Recipes to Try this Summer post!
Traci’s Tips
- Black Rice is also known as Forbidden Rice®. Look for it in bulk bins and also in packages on the rice isle.
- 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!
- 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.
More Black Rice Recipes to Try
Black Rice Salad with Mango, Bok Choy and Coconut Curried Dressing
Ingredients
For the Salad:
- 1 C (195g) Black Rice, uncooked, also known as Forbidden 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.
Made it? Leave a comment below!
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Served this at my dinner party, and it was a big hit. I did add more mango, as she suggested. I soaked the rice overnight, cooked it for 20 minutes, and it was mushy. Threw it out and cooked an unsoaked batch. The second batch was perfect and had a nice chewy texture. The dressing was good, but I would have liked a more pronounced flavor. However, everyone ate the entire dish and were asking lots of questions of how it was made and were enjoying food that they normally do not eat. I will definitely make this recipe again.