Name: Crispy Chilli Rice and Mango Salad (Vegan)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Cuisine: Fusion
Ingredients: 150g white or brown rice; 1 tsp crispy chilli oil; 1 tsp sesame oil; 1 European Mango*; ½ cucumber; ¼ cabbage, 100g; 160g edamame beans, thawed; 2 spring onions, thinly sliced; 40g raw or roasted cashews, chopped; 2 tbsp fresh herbs, chopped (e.g. chive and mint); 2 tbsp runny smooth tahini; 1 lime; 1 tsp extra virgin olive oil; 2 tbsp coconut milk; Salt and pepper

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A fresh, vibrant and summery Crispy Chilli Rice and Mango Salad made with vegan and gluten-free ingredients and naturally high in fibre. This meal prep salad is ideal for mid-week and lasts well in the fridge.

I love the crispy rice trend, and I wanted to make one that was really fresh and summery, and I was also challenged to celebrate European Mango season (see my Instagram post here) so I thought to combine the two. This salad is fresh and summery; light yet filling and will keep well in the fridge. It’s ideal for meal prep and comes together really easily and fairly quickly (air frying the rice speeds up the time!). You can play around with the added veggies, too, for example, avocado would be a great addition and you can also serve with some added protein too like cubed golden nuggets of tofu.

A bowl of Crispy Chilli Rice and Mango Salad with a fork — Crispy Chilli Rice and Mango Salad

Why will I love this salad?

This is so good:

Light and vibrant
Fresh and summery
Filling and hearty yet wholesome
With lots of plant-based fibre
- Veggies, edamame beans and herbs
Naturally gluten-free and easily nut-free
Dairy-free, egg-free and vegan
Easy to make in a few steps
Makes the most of European mango season
Really delicious
Everyone will love it
Comes with a creamy mango dressing
Lasts well in the fridge for a few days
Great for meal prep
Play around with the veggies
Serve alongside extra protein if you like
- For example some tofu feta on top
- Or try some lemon tofu nuggets
Perfect to share or for yourself

If you already love the sound of this salad, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A tray of crispy baked rice — Crispy Baked Rice

Ingredients for Crispy Chilli Rice and Mango Salad — Crispy Baked Rice

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the rice:

White or brown rice: you can use pre-cooked rice or cook it yourself and allow it to cool slightly (or better yet, use leftover rice).
Crispy chilli oil: this makes the rice crispy and slightly spiced as it bakes.
Sesame oil: for flavour and crispiness.

And for the salad:

Mango: I use the Irwin mangoes from Spain which are so delicious.
Cucumber: for freshness and crunch.
Cabbage: shredded thinly.
Edamame beans: for protein and added fibre.
Spring onion: sliced thinly. Or, you can use red onion.
Cashews: raw or roasted work equally well and to keep it nut-free, use sunflower or pumpkin seeds.
Fresh herbs: like chive and mint but coriander would also work.

Ingredients for Crispy Chilli Rice and Mango Salad with creamy sauce — Crispy Rice Salad with Creamy Mango Dressing

A bowl of Crispy Chilli Rice and Mango Salad — Crispy Rice Salad with Creamy Mango Dressing

Finally for the dressing:

Smooth tahini: for creaminess. Make sure it’s smooth and runny.
Lime: for tang and to compliment and fresh mango.
Extra virgin olive oil: for a little bit of flavour and texture.
Coconut milk: you can use a carton or tinned if you have one open – or use soya milk, too.
Salt and pepper: to season.

Is this gluten-free and nut-free?

This is naturally gluten-free and to make it nut-free, swap the cashews or seeds.

A salad bowl of Crispy Chilli Rice and Mango Salad — Crispy Rice and Mango Salad

How do I make this?

This is ready in a few steps:

Cook the rice if needed: and allow to cool.
Toss the rice with the chilli and sesame oil: and bake or air fry until crispy.
Slice and chop up the mango: saving some for the dressing.
Blend together the mango dressing in a small blender: until creamy.
Chop the rest of the salad components: and add to a large bowl.
Add in the beans and crispy rice and pour over the dressing: before tossing well.
Serve in bowls and enjoy: or keep for later.

Close up of Crispy Chilli Rice and Mango Salad — Crispy Chilli Rice and Mango Salad

How long will this last?

This will keep for 2-3 days in the fridge and best enjoyed cold.

A half eaten bowl of Crispy Chilli Rice and Mango Salad — Crispy Chilli Rice and Mango Salad

What other recipes can I try?

For more fresh salads: