Transforming rice salad from a ho-hum picnic side dish to a full-blown showstopper.
Gussing it up with a dressing that, despite good intentions, falls in the land of predictability.
Adding a potent jolt of flavor in the form of prepared mango chutney in the dressing.
When was the last time you were truly amazed by a rice salad? Typically, they’re fail-safe (i.e. bland) to a fault, a familiar face at the picnic table that’s neither noticeably offensive nor terribly exciting. And if a dish doesn’t taste terribly exciting, what’s the point?
We kick-start deep flavor to our rice salad with mango chutney, our secret powerhouse ingredient—what could be simpler than spooning half a cup from a jar? Classic mango chutney preparations—unripe green mangos cooked with sugar, vinegar, and aromatic spices—provide spice, complexity and depth to the vinaigrette, which gets whipped up quickly in a blender.
HOW THIS QUICKIE WORKS
- The sweet, sour, spicy notes of the mango chutney deliver a one-two punch of flavor
- Lime juice and toasted coconut add a bit of sunny glamour
- The addition of shrimp moves this salad into main-dish territory
HOW THIS QUICKIE COOKS UP
The combination of shrimp, peas, mint, and lime juice lends fresh flavors that make this a great summer dinner salad; the lime juice and mango chutney dressing as well as the toasted coconut added just before serving give it a tropical spin.