Thai Wild Rice Salad With Mango


Tenina Holder

Posted November 1, 2018 (Last updated December 21, 2021)



Total Time




I love this salad. It ticks so many boxes. Pretty, tasty, spicy, good for you, gluten free. Instagram worthy! Gotta love it! I know you will.


  • Red onion icon
    Red onion½diced
  • Mango icon
    Mango2peeled, diced
  • Fresh chili icon
    Fresh chili2deseeded, finely chopped
  • Lime icon
  • Cilantro icon
    Cilantro1 headstalks of, coarsely chopped
  • Peanuts icon
    Peanuts35 groasted
  • Wild rice icon
    Wild rice200 g
  • Water icon
    Water1 L
  • Orange icon
  • Cilantro icon
    Cilantro1 headcoarsely chopped
  • Scallion icon
  • Extra virgin olive oil icon
    Extra virgin olive oil100 g
  • Tamari icon
    Tamari50 g
  • Coconut sugar icon
    Coconut sugar20 g

  • 1. Add wild rice and water to the simmering basket
  • 2. Steam - approx 30 min, 100°C, speed 4
  • 3. Remove rice from basket and cool
  • 4. Drain Thermomix bowl
  • 5. Add red onion, mango and fresh chili to the bowl with rice
  • 6. Peel and segment the oranges over the mixing bowl, allowing the juice to drip onto the salad as you do so. Discard the membranes
  • 7. Roughly chop coriander, reserving roots and stalks for dressing and slice the spring onions on the angle
  • 8. Toss all these ingredients together
  • 9. To make the dressing add extra virgin olive oil, tamari, lime, coconut sugar and cilantro to the TM5 bowl
  • 10. Blend with MC in place - approx 10 sec, speed 10
  • 11. Pour dressing over the salad, top with the roasted peanuts just prior to serving

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