Mango Cucumber Rice Salad Food

MANGO, CUCUMBER AND RICE SALAD

Steps:

• In a small pan, boil water. Salt and add both rices and mix well. Cook according to directions until just cooked. Remove from heat and rinse.
• Mix lime zest, juice, oil, Splenda, salt and pepper to make vinegrette.
• In medium bowl combine mango, cucumber, scallions, basil, rice, and peanuts. Toss with vinegrette, chill, serve and ENJOY!

MANGO-CUCUMBER RICE SALAD

Steps:

• Bring a large saucepan of salted water to a boil over high heat. Add the rice and cook, stirring until tender, 25 to 35 minutes (depending on the rice blend).
• Meanwhile, bring a separate saucepan of salted water to a boil over medium-high heat. Add the quinoa and cook until tender, about 12 minutes.
• Drain the grains and rinse under cold water until cool; shake off the excess water.
• Whisk the lime juice and zest, the peanut oil, sugar, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, scallions, cilantro and peanuts and stir to combine. Season with salt.

MANGO-CUCUMBER RICE SALAD RECIPE

Steps:

• Directions Bring a large saucepan of salted water to a boil over high heat. Add the rice and cook, stirring until tender, 25 to 35 minutes (depending on the rice blend). Meanwhile, bring a separate saucepan of salted water to a boil over medium-high heat. Add the quinoa and cook until tender, about 12 minutes. Drain the grains and rinse under cold water until cool; shake off the excess water. Whisk the lime juice and zest, the peanut oil, sugar, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, scallions, cilantro and peanuts and stir to combine. Season with salt.

SOBA NOODLE SALAD WITH CUCUMBER AND MANGO

Steps:

• Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.
• Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Rinse under cold water; drain again. Transfer noodles to dish-towel-lined platter to drain. Transfer noodles to large bowl. Add dressing and toss to coat. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Add cucumber, mango, basil, and mint to noodles and toss gently. Arrange salad on platter. Sprinkle with chopped peanuts. Garnish with lime wedges. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

CUCUMBER-MANGO SALAD

Steps:

• Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
• Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

MANGO CUCUMBER SALSA

Steps:

• Mix all ingredients together and let sit in fridge for an 30 minutes or more. This will keep one or two days if it lasts that long.
• I like to add the red pepper -- mostly for color. It just looks so lovely with the bright orange of the mango.