Slightly sweet, with the flavor of curry, this salad is filled with chewy brown rice, nuggets of mango, and vegetables. It’s a lovely dish to take along to a picnic or to serve at horne alongside grilled entrees in the summertime.
SERVES 6
INGREDIENTS
- 1 recipe basic brown rice, cooled
- ½ cup finely chopped red onion
- 1 large ripe mango, pitted, peeled, and finely chopped
- 3 celery stalks, finely chopped
- 2 medium carrots, finely chopped
- ½ cup canola oil
- ½ cup rice vinegar
- 1 teaspoon Madras curry powder
- 2 tablespoons sugar
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 1 cup toasted sliced almonds for garnish
INSTRUCTIONS
- In a large serving bowl, combine the cooked rice, onion, mango, celery, and carrots.
- In a small mixing bowl, whisk together the oil, vinegar, curry powder, sugar, garlic, and Worcestershire.
- Pour the dressing over the salad and toss to coat the ingredients.
- Garnish with the toasted almonds.
- Serve and enjoy!
NOTE:
- Pitting the mango after you have peeled it, instead of before, is like trying to wrestle with a greased pig. The flesh is slippery, and you can cut yourself easily. With the skin on, cut off the bottom of the mango and set it on a cutting board with the bottom down. Cut down the sides of the mango, following the shape of the ovoid pit and separating it from the flesh. Peel each mango half. Or get hold of a mango pitter, a terrific tool sold in gourmet and kitchenware stores.
