Ingredients
Salad Ingredients
- 1 cup (195g) Black Rice (uncooked, also known as Forbidden Rice®)
- 3 cups (250g) Baby Bok Choy, chopped into bite-size pieces (about 1 medium)
- 1 1/2 cups (200g) Red Bell Pepper, chopped small (about 1 medium)
- 1 cup (150g) Mango, flesh diced (about 1 mango; use up to 2 cups if preferred)
- 1/4 cup (30g) Green Onions, sliced thin (white and green parts, about 4 stalks)
- 2 tablespoons Thai Basil or Cilantro, chopped fine (plus whole leaves for garnish)
- 1 tablespoon Sesame Seeds
- 1 cup (135g) Whole Cashews (raw)
Dressing Ingredients
- 1/2 cup (115g) Coconut Milk (full fat, canned variety)
- 1 tablespoon Lime Juice (fresh squeezed, plus lime wedges for serving)
- 1 1/2 tablespoons Tamari
- 1/2 teaspoon Curry Powder (hot Madras recommended)
- 1 teaspoon Fresh Garlic, grated on a microplane
- 1 teaspoon Fresh Ginger, grated on a microplane
- 1/4 teaspoon Red Pepper Flakes (adjust to taste)
- 2 1/2 teaspoons Maple Syrup or Honey (adjust to taste)
Instructions
- Make the Rice: Rinse the black rice thoroughly under cold water and drain well. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 25-30 minutes. Start checking for doneness at 25 minutes; the rice should be tender with no remaining water. Once cooked, transfer the rice to a large mixing bowl and place it in the refrigerator to cool.
- Toast the Cashews: Preheat your oven to 350°F (180°C). Spread the raw cashews on a baking sheet and toast them for 12-14 minutes or until they turn golden and fragrant. Remove from the oven and let cool. Roughly chop the cashews, leaving some whole for texture.
- Prepare the Salad Base: To the cooled black rice, add the chopped baby bok choy, red bell pepper, diced mango, green onions, chopped Thai basil or cilantro, and sesame seeds. Mix gently to combine.
- Add Cashews and Dressing: Once the cashews have cooled, add them to the salad bowl. Pour about half of the coconut curried dressing over the salad, tossing gently to coat all ingredients evenly. Add more dressing to taste depending on your preference.
- Chill and Serve: You can serve the salad immediately or refrigerate it. If refrigerating, take it out at least 30 minutes before serving to allow the coconut milk solids to soften and meld with the other flavors. Garnish with lime wedges, additional sesame seeds, and whole herb leaves prior to serving.
- Make the Dressing: In a medium lidded jar, combine the coconut milk, fresh lime juice, tamari, curry powder, grated garlic, grated ginger, red pepper flakes, and maple syrup or honey. Secure the lid tightly and shake vigorously until all ingredients are well blended. The dressing can be made ahead and stored in the refrigerator for up to 3 days.
Notes
- Adjust the amount of mango if you prefer a sweeter salad; increasing to 2 cups will make it fruitier.
- You can substitute Thai basil with cilantro depending on your flavor preference.
- For a spicier kick, add more red pepper flakes to the dressing or salad.
- Make the dressing in advance to let the flavors meld and simplify assembly.
- Leftover salad keeps well refrigerated for up to 2 days but is best enjoyed fresh.
- Use full-fat coconut milk for the creamiest dressing consistency and richest flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
