Mango & Coconut Brown Rice Salad

Our mango-flavor seasoned rice vinegar and fresh mint are perfect partners with chewy brown rice, toasted coconut and a bit of spicy cayenne pepper.


3 cups cooked brown rice, chilled
1/3 cup toasted sweetened coconut *
1/8  tsp. cayenne pepper
2 mangos, peeled and cut in 1/2-inch cubes
2 green onions, sliced
1/2 cup crumbled feta cheese (optional)

Mango-Mint Dressing
3/4 cup NAKANO Seasoned Rice Vinegar – Mango
1/2 cup safflower, canola or corn oil
1/4 cup chopped fresh mint


Place chilled rice in a medium bowl. Combine coconut and cayenne pepper; stir into rice. Add mango, onions and feta cheese. Combine dressing ingredients. Shake well and stir 1/3 cup into salad. Taste and add more dressing and cayenne pepper, as desired. Serve on lettuce leaves. Remaining dressing will keep well in the refrigerator for up to 10 days, covered.

Makes 6 servings.

* Notes:
  • Prepare rice a day or two ahead and refrigerate.
  • In place of coconut, use 1/3 cup chopped toasted pecans or macadamia nuts.
  • Variation: Add diced cooked chicken to make a main-dish salad.


Per serving (with feta and 1/3 cup dressing): 380 calories, 20g fat, (2.5g sat. fat), 0mg chol, 3g protein, 45g carb, 500mg sodium, 4g fiber
Mango & Coconut Brown Rice Salad
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