Mango Rice Salad | Center for Science in the Public Interest

Ingredients

• ¼ cup diced red onion
• 3 Tbs. rice vinegar
• ½ tsp. brown sugar
• 2 cups cooked brown rice, cooled
• 1 tsp. grapeseed or other neutral-tasting oil
• 1 cup diced mango
• 1 cup diced cucumber
• 15 sprigs cilantro, chopped
• 2 sprigs mint, chopped
• 1 red Fresno chili, minced (optional)
• 1 green Serrano chili, thinly sliced
• ¼ cup roasted unsalted peanuts, chopped
• ½ tsp. kosher salt