Curried Rice Salad
This flavourful curried rice and veggie salad makes a quick and easy summer meal. Feel free to add veggies of choice and adjust the level of spiciness to suite your taste buds. A great make-ahead meal, it even keeps well for a few days.
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 20minutes for pre-cooking for rice |
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Ingredients
- 4cups cooked and cooled long grain brown riceor other rice of choice
Salad Veggies
- 4large radisheschopped
- 1/2cup peasI used freshly shelled peas, uncooked, and some sliced snow peas. If using frozen peas, steam lightly first.
- 1/4cup green onions or chiveschopped
- 1/2 – 1cup sliced coloured sweet pepperschopped
- 1/2cup raisins or craisinschopped
- 2Tablespoons parsleychopped finely
Curried Sauce
- 2cloves fresh garlicminced and/or 1/4 cup chopped garlic scapes
- 1/4cup light olive oil
- 1/4cup vinegar or lemon juice
- 1Tablespoon agave
- 1teaspoon dijon mustard
- 1/2teaspoon finely grated fresh ginger
- 2teaspoons curry powder
- 1teaspoon cumin
- 1/2teaspoon turmeric
- salt and pepper to taste
Salad Toppings
- 1/2cup chopped cucumber
- 1/2 – 1cup pistachiosroasted and salted
- 12 cherry tomatoes cut in halfoptional but excellent
- additional pepper slices
- edible flowersEat the Rainbow!
Instructions
- I cook the rice as directed, making it the night before to make sure this is cool for lunch.
- In a large bowl, put the cooled rice and the chopped salad veggies. These are the ones that keep well and can be added with the sauce.
- In a small bowl, whisk together the sauce ingredients until combined.
- Pour sauce over the veggies and rice and toss until coated. Adjust for level of spiciness/salt and pepper.
- Cover and keep in fridge until ready to serve.
- Add chopped cucumber, additional peppers, and sprinkle on the pistachios. Decorate with some mint, parsley and/or some edible flowers for fun and enjoy!
Recipe Notes
For extra hot days, try serving this up on a bed of crisp lettuce in a chilled bowl. It really worked to cool us down!
