Curried Rice Salad

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If you are in the mood for the taste of curry, this salad is for you!  We barbecued some chicken wings to have with it…delicious!  And it would be great to take to a barbecue! You can add cooked barbecued chicken or Chinese barbecued pork to make it into a main course salad too.

Makes Approximately 4 – 6 Servings

For the Salad:

DSC_7988 nx23 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**
(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.

**If you would like to see how to toast the nuts, click here.

Phyllis Signature

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