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)
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.