Bamboo Rice Salad with Mango and Toasted Cashews

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A vibrant salad combining nutty bamboo rice, sweet mango, crunchy toasted cashews, and fresh herbs for a light, cooling meal. This Asian-inspired salad recipe (vegan, gluten free), ready in about 40 minutes, pairs Bamboo rice, Ripe mango, Cashews into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, cooked and cooled Bamboo rice
• 1 large, peeled and diced Ripe mango
• 1/3 cup, toasted and roughly chopped Cashews
• 1/4 cup, chopped Fresh cilantro
• 2 tbsp, chopped Fresh mint leaves
• 3 tbsp Lime juice
• 1 tbsp Honey
• 1 tsp Sesame oil
• 1/2 tsp Salt
• 1/4 tsp (optional) Red chili flakes

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Instructions

1. Step 1: Cook 1 cup bamboo rice according to package instructions, then spread on a tray and cool completely to room temperature.
2. Step 2: In a large bowl, combine the cooled bamboo rice with 1 large peeled and diced ripe mango, 1/3 cup toasted and roughly chopped cashews, 1/4 cup chopped fresh cilantro, and 2 tbsp chopped fresh mint leaves.
3. Step 3: In a small bowl, whisk together 3 tbsp lime juice, 1 tbsp honey, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp red chili flakes if using. Pour the dressing over the rice mixture and toss gently to combine.
4. Step 4: Chill the salad for 20 minutes before serving to allow flavors to meld and serve cool.