Rice salad with mango and cucumber

This rice salad with mango, cucumber, lime, ginger and cashew nuts is fresh and lightly spiced. The salad works well as a side dish with grilled prawns, fish, chicken skewers or roasted vegetables.

Serves: 4
Preparation: 20 minutes
Cooking: 12 minutes
Total time: 32 minutes

Ingredients

• 200 grams long-grain rice
• 1 ripe mango
• 1 cucumber
• 1 small red onion
• 1 lime
• 1 small piece of fresh ginger
• 2 tablespoons coconut milk
• 2 tablespoons neutral oil
• 40 grams cashew nuts
• 1 tablespoon sesame seeds
• A few sprigs of fresh mint
• Sea salt
• Freshly ground black pepper
• Optional: a small pinch of chilli flakes or cayenne pepper

Preparation

1. Cook the rice
   Cook the rice according to the instructions on the packet in lightly salted water until done.
2. Leave the rice to cool
   Drain the rice and allow it to steam dry thoroughly. Spread the rice out on a platter so that the grains stay separate and can cool.
3. Cut the mango
   Peel the mango and cut the flesh into small cubes.
4. Cut the cucumber
   Wash the cucumber, halve it lengthways and remove the seeds. Cut the cucumber into small cubes or half-moons.
5. Finely chop the red onion
   Peel the red onion and chop it very finely.
6. Prepare the lime
   Wash the lime, finely grate the zest and squeeze the lime.
7. Grate the ginger
   Peel the ginger and grate it finely.
8. Finely chop the mint
   Wash the mint, pat dry and finely chop the leaves.
9. Toast the cashew nuts
   Briefly toast the cashew nuts in a dry pan until they colour lightly. Then roughly chop them.
10. Toast the sesame seeds
    Briefly toast the sesame seeds in the same dry pan until they start to smell fragrant.

Method

1. Mix the dressing
   Mix the coconut milk with the lime zest, lime juice, grated ginger, neutral oil, sea salt, black pepper and, optionally, a small pinch of chilli flakes or cayenne pepper.
2. Put the rice in a bowl
   Put the cooled rice in a large bowl.
3. Add the mango, cucumber and red onion
   Add the mango, cucumber and red onion.
4. Fold the dressing through the salad
   Carefully fold the coconut and lime dressing through the rice salad.
5. Add the mint
   Add the mint and mix everything together lightly.
6. Season the salad
   Taste the salad and season further if needed with extra lime juice, salt or pepper.
7. Finish the rice salad
   Just before serving, finish the rice salad with the toasted cashew nuts and sesame seeds.
8. Serve
   Serve the rice salad at room temperature with grilled prawns, fish, chicken skewers or roasted vegetables.
9. Apply the tips
   Let the rice steam dry thoroughly before mixing the salad. This keeps the texture loose. Add the cashew nuts and sesame seeds only just before serving so that they stay crisp.