Forbidden Rice Salad with Mango, Bok Choy and Coconut Curried Dressing
Packed with crunchy and creamy flavors, simple to make Forbidden Rice Salad with Mango, Bok Choy and Coconut Curried Dressing is meal prep easy, hearty and so satisfying! Be sure to read the recipe notes above in the blog post for tips on this recipe! vegan + gluten free (the time below does not include the time needed to fully cool the rice - about an hour)
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 or Sriracha, and maple syrup or honey. Shake, shake .... shake it up! (make ahead and store in the fridge for up to 3 days)
*If time permits, make the dressing at least three days ahead and store it in the fridge. Its flavor improves with time.