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Crunchy Vegetable and Mango Salad

Sweet mango and snappy raw vegetables combine with a zesty jalapeño lime dressing for a unique summer salad.

Prep:

35

minutes

Cook:

10

minutes

TOtal:

45

minutes

Ingredients

  • 3 mangos
  • 3 jalapeños diced
  • 3 limes
  • 6 spring onions
  • 5 carrots (varying colors creates a more colorful salad)
  • 1 bunch red radishes
  • 1/2 bunch kale (Lacinto or curly is fine)
  • 2 Cups white Basmati rice
  • 2 TBLSP toasted, salted pumpkin seeds
  • 2 TBLSP crème fraiche
  • 2 TBLSP cold butter
  • 1 1/2 tsp Ponzu
  • 1 1/2 tsp agave syrup
  • 1 tsp salt, sea salt, or 1 1/2 tsp Kosher salt
  • Black pepper to taste

Instructions

  1. Cook rice according to package directions OR...try cooking rice by baking the rice with butter and herbs to make the fluffiest, minimal-maintenance rice that won’t get gummy or stick to the bottom of your pot. I discovered this method for cooking rice in 2015 when I made Yotam Ottolenghi’s recipe for Baked Minty Rice With Feta And Pomegranate Relish. (This is my holiday go-to main ever since, with some additions and tweaks, but I’ll save that for a colder season).
  2. To try the baked rice method – heat oven to 450 degrees. Spread 2 cups of Basmati rice into a 13X9” baking pan. Add ½ tsp salt or preferably if you have it, ¾ tsp Kosher salt. Slice the butter into rough slices and dot the rice with the butter. Tuck in onions. For this recipe, I added in 5 whole spring onions, tucking them into the rice.
  3. Add 3 ½ Cups of water and seal with foil - make sure you have a good seal so the rice steams. Bake for 32-35 minutes, checking after 32 minutes to see if the rice is fluffy and all the water has absorbed. Once cooked, discard onions and set aside rice. You'll only use about half the rice in this recipe, but now you have another serving of rice for another dish – or this rice is so tasty cooked with the butter, I have eaten it on its own with an extra sprinkle of sea salt.
  4. While rice is cooking, wash and prep all other ingredients.
  5. Finely slice carrots and radishes into small rounds so they are thin but still offer some snappiness in their crunch. Toss together in a bowl.
  6. Tear kale leaves from tougher stems - discard stems. Gather kale leaves together in a rough bunch, roll on a cutting board, then finely slice across the leaves so that leaves are cut into thinner ribbons – about 2 inches long.
  7. Massage kale slightly with your hands to soften, then add to bowl with veggies. Massaging kale makes a difference!
  8. Chop mangos and add half to the bowl with the veggies, reserving the rest.
  9. Add a squeeze of lime to the bowl and toss vegetables and fruit together.
  10. Dice 2/1/2 jalapeños and remaining spring onion, then add to a blender (Nutri-bullet is fine too)
  11. Add ponzu, juice from two limes, crème fraiche, agave syrup, 1/2 tsp salt (or 3/4 Kosher salt) and a generous grind of black pepper.
  12. Blend until smooth and green. Taste and adjust based on your preference. For more acid, add the remaining half of the lime. Want more zest? Add the other half of the jalapeño. For a creamier dressing, add more crème fraiche.
  13. Add half of the dressing to the vegetables and toss to coat. Add in rice a half cup at a time to desired consistency, along with remaining dressing. The rice should act as a starch within the salad, but the crunchy vegetables and the dressing should be what stands out. Adding too much rice will make it less flavorful. Any reserved dressing can be saved for another mixed green salad.
  14. This dish can be made a few hours ahead but is better served same day. Right before serving, top with toasted, salted pumpkin seeds.