Black Rice Salad with Mango, Bok Choy and Coconut Curried Dressing
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Vanilla and Bean · by Traci York★ 5.0 (9)

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

NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 21%
CARBS 53G54% OF CAL
5G FIBER11G SUGAR37G OTHER
FAT 18G41% OF CAL
7G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty black rice salad with fresh mango, bok choy, cashews, and a coconut curried dressing. Crunchy, creamy, and satisfying as a meal-prep lunch or light dinner.

mainamericangrain bowldairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 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
  • 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)
PREP
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SODIUM
319MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.