Curried rice salad

Ingredients

7

Steps

3

Serves

6–8

Cook Time

120-130 Min

Ingredients

  • 225ml/8fl oz vinaigrette
  • 1 tablespoon curry powder
  • 1⁄2 teaspoon salt
  • 250g/9oz cold cooked long-grain rice
  • 6 scallions, chopped
  • 4 celery sticks, finely chopped
  • 2 red peppers, seeded and finely chopped
  • In a small bowl, whisk together the vinaigrette, curry powder and salt to make the dressing.
  • Put the remaining ingredients in a medium bowl. Add the dressing, and toss until combined.
  • Cover with cling film, and chill for at least 2 hours before serving.

Points to remember

  • Store leftovers in the refrigerator and consume them within a safe time frame.
  • If preparing in advance, add delicate ingredients like greens just before serving to maintain freshness.
  • Use a clean and dry container for storage to prevent the salad from becoming soggy.
  • Garnish the salad with fresh herbs or additional toppings just before serving for a visually appealing presentation.
  • Serve the curried rice salad at an appropriate temperature based on personal preference.

 

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