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

Black Rice Salad in a big bowl ready for sharing.

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

Packed with crunchy and creamy flavors, 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! *Time above does not include time needed to fully cool the rice - about an hour.

Course Dinner, Lunch

Cuisine American

Diet Vegan, Vegetarian

Keyword Black Rice Salad, Forbidden Rice® Salad

Total Time 30

Servings - 6 Servings

Calories 392kcal

Author Traci York

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

*If time permits, make the dressing at least three days ahead and store it in the fridge. Its flavor improves with time.

Nutrition