Best Curried Rice Salad Recipe
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 600 g Cooked Basmati Rice
- 1 Red Onion (finely chopped)
- 2 Apples (quarted, core removed, and chopped)
- 80 g Dried Cranberries
- 1 Red Pepper (deseeded and chopped)
- 80 g Cashew Nuts (toasted)
- 2 tbsp Parsley (finely chopped)
- 3 tbsp Mango Chutney
- 2 tbsp Soy Sauce
- ยฝ tsp Light Brown Sugar
- 1 tbsp Olive Oil
- 2 tsp Curry Powder
- 1 Lemon (juice only)
Method
- Whisk together the dressing ingredients in a small bowl.
- In a large mixing bowl place the cooked rice, chopped apples, chopped red pepper, finely chopped red onion, cashew nuts, dried cranberries, and half of the chopped parsley. Give it a good stir with a spoon so everything is mixed thoroughly and then pour on the dressing.
- Mix again until all of the rice grains are coated in the curry dressing. Garnish with the remaining parsley.