I’m a tad bit obsessed with this salad. I can’t decide which part is my favorite: the wild rice blend, the sweet, juicy mango, the crisp red onion, the crunchy peanuts, the fresh cilantro or the slightly spicy, very fresh lime and srirachi vinaigrette. I mean, how to choose?! I can’t decide so I keep eating it, keep eating it, keep eating it to find the answer. I think I’m gonna have to make it again soon so I can unravel the obsession that is this wild rice and mango salad. This salad goes great with chicken or pork or fish. And in fact, you could sear a flank steak — or cook up a filet mignon – slice it and put it on top of the wild rice-mango-cilantro-peanut mix and drizzle the lime-srirachi vinaigrette over everything for a seriously delicious main dish. (Yes, I’m just trying to find more ways to eat this. You will, too.) It’s easy to put together, too. While the wild rice is cooking, chop and prep the other ingredients, shake up the vinaigrette and you are ready to go. Added bonus: You can make this earlier in the day, cover and refrigerate and serve it chilled or at room temperature. This makes it great to bring and serve at picnics or potlucks. I’d just recommend waiting until you eat it to add the lime-srirachi vinaigrette. OK, let’s tackle a few quick recipe notes. If you just want the recipe, scroll on down to the recipe card below. It’s at the end of the post, just above the comments section.
Ingredient Notes:
Wild rice: I use wild rice from a jar, with no seasonings or anything included; just the rice. Follow the directions to prepare. (Mine takes about 25 minutes total time to cook.) If you’re using a box of wild rice, cook the rice according to the instructions but omit any seasoning packets. Mango: Use fresh, ripe mango for this recipe. You’ll need ½ of a regular large mango. You can cover the other half with plastic wrap and store it in the fridge to use for another recipe or just to snack on. Red onion: If the pungency of the red onion is an issue for you, chop the red onion and soak the pieces in cold water for about 5-10 minutes. Then drain the water off and use the onion. Cilantro: This adds great flavor and goes well with the Thai style vibes of this salad. If you are a cilantro hater, you could try subbing chopped, fresh flat-leaf parsley. Peanuts: These add great crunch and again, a nod to the Thai flavors of the salad. Omit or use another nut if you need this to be peanut-free.
Also, I’m normally fine substituting a store-bought salad dressing for a homemade one to keep things easy, but you’re unlikely to find one with these flavors. You could try a general Thai style dressing, but I highly recommend making the one in the recipe card. It’s super quick and easy to shake up in a jar and totally worth it! Last thing, what to do with any leftovers. Leftovers can be stored, covered, in the refrigerator for up to 3-4 days. I highly recommend reserving the dressing until ready to serve. Also, keep the peanuts separate so they retain their crunch. I hope this wild rice salad becomes your new obsession too! Enjoy! XO, Kathryn Wild rice: I use wild rice from a jar, with no seasonings or anything included; just the rice. Follow the directions to prepare. (Mine takes about 25 minutes total time to cook.) If you’re using a box of wild rice, cook the rice according to the instructions but omit any seasoning packets. Mango: Use fresh, ripe mango for this recipe. You’ll need ½ of a regular large mango. You can cover the other half with plastic wrap and store it in the fridge to use for another recipe or just to snack on. Red onion: If the pungency of the red onion is an issue for you, chop the red onion and soak the pieces in cold water for about 5-10 minutes. Then drain the water off and use the onion. Cilantro: This adds great flavor and goes well with the Thai style vibes of this salad. If you are a cilantro hater, you could try subbing chopped, fresh flat-leaf parsley. Peanuts: These add great crunch and again, a nod to the Thai flavors of the salad. Omit or use another nut if you need this to be peanut-free. Leftovers: Leftovers can be stored, covered, in the refrigerator for up to 3-4 days. I highly recommend reserving the dressing until ready to serve. Also, keep the peanuts separate so they retain their crunch.
