Vegan mango and brown rice salad with peanuts

Vegan mango and brown rice salad with peanuts: fruity and crunchy, with brown rice, mango, pepper, peanut butter, lime and toasted peanuts.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 30 min
• Total time: 50 min
• Calories: 490 kcal per serving
• Protein: 12 g
• Fat: 18 g
• Carbs: 68 g

Ingredients

• 150g brown rice
• 1 mango
• 50g peanuts
• 2 tbsp peanut butter
• 2 tbsp lime juice
• 1 pepper
• 1 tsp coconut oil
• 1 tbsp soy sauce

Method

You’ll need: frying pan · saucepan · chopping board · knife

1. Cook the brown rice according to the packet instructions and leave it to cool completely.
2. Stir the peanut butter, soy sauce, coconut oil and lime juice into a creamy dressing. Add a small splash of water if needed.
3. Peel the mango, remove the stone and dice the flesh. Cut the pepper into small pieces as well.
4. Roughly chop the peanuts and toast them in a dry frying pan until fragrant.
5. Mix the cooled brown rice with the dressing, mango and pepper until everything is well coated.
6. Divide the rice salad between bowls and scatter over the toasted peanuts just before serving.

Good to know

This salad is fresh and creamy. Sweet and savoury notes meet a really nice bite here.

Swaps

Peanuts → cashews (milder flavour, also provide unsaturated fats and minerals; contain tree nuts). Mango → papaya (similarly fruity, also contains fibre and vitamin C). Soy sauce → tamari (gluten-free alternative with a similar seasoning). Coconut oil → olive oil (mainly monounsaturated fats).

Allergens

Contains peanuts, soya and gluten (soy sauce). For children, only serve with finely chopped or ground peanuts; in pregnancy, use well-washed fresh ingredients and rice that is fully cooked.

Dairy-free recipes