Thai Wild Rice Salad With Mango

Make on Drop
Serves 6
by Tenina Holder

Seriously, this is a great salad…I love it. It is beautiful as well as just so delicious. Perfect as a quick lunch, you can scale this recipe up or down to suit your requirements. This is how I love to eat in the summer; whip up a stunning salad dressing, a few fresh ingredients and there you go! No need to Thai hard at all!

This recipe appears in my book The Convenient Vegetarian. If you don’t have it, you need it! Trust me. Go and get it HERE.

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  • Salad
  • 200 Gram wild rice
  • 1 Litre water
  • ½ large red onion
  • 1-2 firm mangoes
  • 1-2 red chillies
  • 2 oranges
  • 1 Bunch coriander
  • 1 Handful roasted, salted peanuts
  • Dressing:
  • 100 Gram Extra Virgin Olive Oil (EVOO) BUY
  • 50 Gram shoyu or tamari sauce
  • 2 Limes , juice only
  • 20 Gram Coconut - Sugar BUY



Place rice into steamer basket and insert into Thermomix bowl. Pour water over and steam 30 min/100°C/speed 4.


Remove rice from basket and cool. Drain Thermomix bowl.


Place the rice into a large mixing bowl.


Dice onion, mangoes, de-seed chilli and chop finely. Add to rice.


Peel and segment the oranges over the mixing bowl, allowing the juice to drip onto the salad as you do so. Discard the membranes.


Roughly chop coriander, reserving roots and stalks for dressing.


Slice the spring onions on the angle. Toss all these ingredients together.


To make the dressing add all ingredients including the coriander stalks to Thermomix bowl and blend 10 sec/speed 10.


Pour dressing over the salad, top with the roasted peanuts just prior to serving.

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