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thai-style sardine and mango rice salad

1 can King Oscar Sardines with Jalapeño Peppers
1-1/2 cups Basmati or jasmine rice
1 cup chopped mango
1 cucumber, peeled, seeded and diced
2 scallions, thinly sliced
1/2 cup chopped fresh cilantro
1/3 cup salted and roasted peanuts, chopped
Olive oil and jalapeño peppers, reserved from can
3 tbs rice vinegar
Finely grated zest and juice of 1 lime
1 tsp sugar
Salt and pepper
1 fresh jalapeño pepper, thinly sliced
Crushed peanuts

Cook rice according to package instructions, then rinse under cold water, drain. In a large bowl, mix rice, mango, cucumber, scallions, cilantro, peanuts, and jalapeños from can. Whisk the olive oil, vinegar, lime juice and zest, sugar, salt and pepper to taste. Gently stir all together and add sardines to combine. Garnish with thinly sliced fresh jalapeño pepper and crushed peanuts. Serves 4-6.

royal hints
Substitute the rice with quinoa for delicious, nutritious taste.