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Indian Rice Salad with Mango and Lime Dressing

Indian Rice Salad with Mango & Lime Dressing | Vegan Salad Recipes

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!

Course lunch, Main Course, side
Cuisine fusion, Indian, vegetarian
Keyword curried rice salad, rice salad dressing, vegan rice salad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 400 kcal
Author Kiki Johnson


  • 250 g basmati rice
  • 500 ml water
  • 1 tsp salt
  • 1 big red onion
  • 3 tbsp peanut oil
  • 1,5 tbsp curry powder
  • 1 tsp ground cumin
  • 0,5 tsp ground coriander
  • salt
  • 1 big or 2 medium mangoes
  • 1 cucumber
  • 1/2 bunch of cilantro
  • 1 big lime or 3 key limes
  • 1 tsp powdered sugar
  • salt pepper to taste
  • optional: some chopped peanuts
  • lime wedges and fresh coriander to serve


  1. 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.

  2. Chop the onion into cubes and fry in a pan with 1 tbsp of oil for about 3 minutes. Add the ground spices and a pinch of salt and let fry another minute or until fragrant. Remove from heat. Transfer the onion mixture to a small bowl and let stand for 5 minutes
  3. Peel and cube the mango and the cucumber and put aside.
  4. 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.

  5. Now add mango, cucumber, cilantro and if you want, some chopped peanuts and stir everything to combine. Season with salt.

Recipe Notes

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!