Ingredients
For the salad:
- 1 cup black rice (250 g)
- 1 firm but ripe mango, peeled and diced
- 1 Granny Smith apple, cored and diced
- 1 small red onion, finely diced
- 1 fresh red chili, seeded and thinly sliced
- 1 small bunch cilantro, chopped
- 2 tablespoons freshly chopped mint leaves
- 4 tablespoons unsweetened coconut flakes, lightly toasted
- 1 handful or more raw cashews (unroasted, unsalted)
For the dressing:
- juice of two limes
- 1 tablespoon unseasoned rice vinegar (found at Asian markets)
- 1 teaspoon toasted sesame oil
- 1 teaspoon coconut palm sugar (alternatively muscovado cane sugar)
- 1/2 teaspoon sea salt
Instructions
- Prepare the rice according to the package directions. If necessary, drain any excess liquid and set aside.
- In a small bowl, whisk together the lime juice, rice vinegar, sesame oil, and sugar until well combined. Add the cilantro and mix again. Season with salt, taste and adjust seasoning if desired.
- In a serving bowl, add the rice, mango, apple, red onion, chili and fresh herbs; toss to mix. Add the dressing and toss to coat. Serve garnished with the coconut flakes and cashews.
- Enjoy!