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Thai Black Rice Salad

Thai Black Rice Salad


It has been a while since the last time that I participated in the food blogging event No Croutons Required but when I heard that this months theme was Thai inspired, I just had to join in with the fun. Although there are a ton of great Thai inspired soups and salads out there I knew exactly what I wanted to make. I remembered coming across a Thai inspired black rice salad a long time ago and all of the vibrant colours contrasting with the black rice had caught my attention and it was finally time to try making it. To the black rice I added, red peppers, yellow mangos, green onions along with some green freshly chopped herbs. I finished the salad off with some cashews and a simple Thai inspired dressing consisting of fish sauce (feel free to use soy sauce for a vegetarian version), lime juice, sugar and of course a birds eye chili for some spicy heat. The salad was nice and easy to make and it turned out really nicely! I enjoyed the chewy texture of the black rice and all of the different flavour, textures and colours came together beautifully. The leftovers were just as good still cool from the fridge as it was when it was when it was still slightly warm from the freshly cooked rice. I imagine that this would also make for a really nice light meal with the addition of some shrimp.

Thai Black Rice Salad

(makes 4 servings)
Printable Recipe

Ingredients:
1 cup Thai black rice
1 red pepper (diced)
1 mango (stoned, peeled and diced)
3 green onions (sliced)
1/4 cup cilantro (chopped)
1/4 cup mint (chopped)
1/2 cup cashews
2 tablespoons fish sauce (or soy sauce)
1 lime (juice and zest)
1 teaspoon palm sugar (grated or sugar)
1 birds eye chili (chopped)

Directions:
1. Cook the rice as directed on the package.
2. Mix the black rice, red pepper, yellow mango, green onions, cilantro, mint and cashews in a large bowl.
3. Mix the fish sauce, lime juice and zest, palm sugar and birds eye chili in a small bowl.
4. Toss the salad in the dressing and enjoy.

Similar Recipes:
Thai Cucumber and Pineapple Salad
Green Mango Salad
Corn and Black Bean Quinoa Salad
Mango and Black Bean Quinoa Salad

Take a look at the No Croutons Required grains round up on Lisa's Kitchen.

42 comments:

katie said...

Looks delicious! I love the combination of mango with red pepper and cilantro.

Rachael said...

That is absolutely gorgeous! Sounds really yummy, too :)

El Serracho! said...

good god, this looks fantastic. i'll be making it next week.

maybelle's mom said...

I love NCR, though I never get around to entering. good luck to you.

♥peachkins♥ said...

this is a very colorful dish!

Wanda said...

This dish looks amazing I bet it tastes fantastic. I haven't tried black rice so this will be just another new experience.
Love the colors they invite you to just dive on in and start eating.
I really must give this one a try.

All Our Fingers in the Pie said...

I like rice salads and this one is so colourful. I have never used black rice because I haven't had a good recipe. I'll try this one!

Pam said...

Oh Kevin, I love the colors and flavors of this salad.

Soma said...

That is one gorgeous and vibrant looking dish!

Lynda said...

This is a beautiful salad...it sounds delicious with the mango!Lots of flavor in this one.

Rosa's Yummy Yums said...

What a beautiful salad! A great combo!

Cheers,

Rosa

Michelle said...

Looks like another winner. I gotta tell ya, I've not seen a site that makes me want to try so many different recipes. Can't wait to try this one.

Kathleen said...

This is a wonderful recipe that I can't wait to try! You seem to always come up with something I can't wait to try! Yum!

Nina Timm said...

Oh gosh, look at the color of this dish!!! Amazing!!

HoneyB said...

Looks and sounds so delicious! I love the sweet heat combo.

Joanne said...

I SO wanted to participate in this but I just ran out of time. I love Thai food as well and jump at any chance to eat it. This looks delicious! Love how colorful it is.

Table Talk said...

Black rice adds so much energy to the dish. The colors are leaping out of the salad bowl; so pretty!

Anncoo said...

Very colourful dish and definitely delicious!

AngiGrrrl said...

This looks so pretty! I just might have to make it this week. Thanks!

birdutmasali said...

very very nice colors

Elra said...

What an interesting recipe kevin. We always use black rice for sweet rice pudding. I must try to make savory dish next time.

Rambling Tart said...

Mmm, how beautiful and delicious :-) I love the addition of mangoes - so good!

aubrey said...

This looks so fresh, colorful and flavorful! I wish I could cook/post as often as you do. I also wish I was your neighbor so I could invite myself over for dinner frequently!

Foodo said...

Oh this sounds perfect - I save my black rice for a "Forbidden Thai Pudding". I might just have to break it out for this gorgeous recpe. MARY

Lisa said...

Thanks so much for this fantastic entry Kevin. I always love your creations.

Jenn@slim-shoppin said...

I don't think I've ever seen black rice! I'm going to look out for that now.

I agree with you, this dish is super colorful. Nice job Kevin!

Shannon said...

What does it mean to stone a mango? And what is the difference between palm sugar (or where do I find?) and regular sugar? Thanks! This looks very tasty!

Jen @ My Kitchen Addiction said...

Yum! This salad looks wonderful... and I'm not usually a salad person.

Jan said...

Now how good does that look?!!
I'm now on a mission to find Thai black rice :)

Hamster said...

If you like cookiing Thai food, may I recommend this site
www.thaifoodtonight.com

CinnamonAndSass said...

Love Thai food, this looks like a great recipe!

-Katie

Kevin said...

Shannon: By stoning the mango I mean removing the stone or pit from it. Palm sugar is made from the sap of palm trees. You should be able to find it in your local Asian grocery store or you can use regular sugar.

? said...

What beautiful colours!

Jeanne @ Cooksister! said...

Mmm, I love the texture of wild black rice - so nutty and chewy. This bowl of salad looks positively bejewelled!

danaliciouseats said...

Mmm, I bought some forbidden rice last week and have been trying to decide how to use it. This sounds wonderful, thanks for posting.

Paul said...

Excellent. Added a dash of rice vinegar to give an extra edge...

Karen J said...

Hi Kevin,
I just recently dicovered your fabulous blog. Obviously a little late to the game.
I've made this recipe many times now. I love it.
I've bookmarked you and added you into my 'Creative Canadians' blog roll.
Cheers!!!

SM Solomon said...

I just bought some Thai black rice because it was so beautiful! When I sent a request to Google-lane, this came up. I should have started here! I'm making this Tuesday with fish cakes. Thanks for another amazing recipe!

Anonymous said...

What if one doesn't like fish? How would I modify this recipe?

Kevin said...

Anonymous: If you mean fish sauce, you can use soy sauce instead.

Anonymous said...

My ex-boyfriend used to make this salad all the time (he loves Kevin's blog!) and it was more and more delicious every time he made it. Excellent recipe, it's now both of our stand by favourite! Thanks Kevin!

Anonymous said...

It was a great success everybody loved it !

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