Curried Rice Salad, Yellow Plate, Japanese Yellow & White Bowl with Cashews

Curried Rice Salad

In the mood for something with the flavour or curry?  Then this salad is for you!  We barbecued some chicken wings to have with it…delicious!  And it would be a good thing to take to a barbecue! You can add cooked barbecued chicken or other proteins to make it a main course salad.

Makes Approximately 4 – 6 Servings

For the Salad:

3 cups cooked Basmati rice, cooled to room temperature
½ cup to 2/3 cup peas, either cooked fresh (or frozen run under hot water)
4 green onions, sliced thin
½ large red bell pepper, cut into thin strips
½ cup raisins
½ to 2/3 cup toasted cashews or toasted slivered almonds (see below)
(opt.) ½ cup grated carrots
Curry dressing (below)

Curry Dressing:

½ cup canola oil
2 Tbsp. unseasoned rice vinegar
¾ tsp. salt
1/8 tsp. freshly ground black pepper
1/8 tsp. paprika
½ tsp. sugar
1 Tbsp. ketchup
2 tsp. freshly squeezed lemon or lime juice
¾ tsp. Worcestershire sauce
1 tsp. curry powder

Make the Dressing:

 Combine all the ingredients in a jar with a tight fitting lid & shake well; allow to stand for a couple of hours.

Make the Salad:

Combine all the salad ingredients in a large bowl; toss with the dressing.  Chill for a few hours.  Remove from the fridge, stir gently but well & allow to stand for an hour or so before serving.

Helpful link to toasting nuts, click here.


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