My Indian-Style Rice Salad with ripe mango, chopped coriander, cucumbers and a refreshing Lime Dressing is packed with exotic flavours! A quick and healthy vegan recipe!
Put the rice into a pot with the salt and water, bring to a boil, cover with the lid and let simmer on low heat or about 10 minutes. Remove from the heat and let rest covered for another 5 to 10 minutes. Fluff up with a fork and put into a big salad bowl to cool down.
Zest and juice the limes and whisk the lime juice and zest with the remaining 2 tbsp of peanut oil, sugar, 1/2 teaspoon salt, and pepper to taste in small bowl. Add the dressing to the onion mixture, stir and pour over the rice. Now get in there with your hands and mix everything until the rice is nicely covered with spices and onion bits.
This salad recipe is awesome for meal prep! Make a big bowl and chill in it in the fridge. It keeps for about a week!