Best Curried Rice Salad Recipe
Enjoy this vibrant curried rice salad with aromatic basmati rice, sweet fruits, crunchy vegetables, and a flavourful dressing made from simple pantry ingredients like curry powder, mango chutney, soy sauce, and lemon juice.
Servings 8
Calories 263kcal
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Equipment
- Knife
Ingredients
- 600 g Cooked Basmati Rice As a rule of thumb, rice weighs about three times as much after it's cooked so you will need to cook 200g dry weight to get 600g of cooked 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 tablespoon Parsley finely chopped
For the dressing
- 3 tablespoon Mango Chutney
- 2 tablespoon Soy Sauce
- ½ teaspoon Light Brown Sugar
- 1 tablespoon Olive Oil
- 2 teaspoon Curry Powder
- 1 Lemon juice only
Instructions
- Whisk together the dressing ingredients in a small bowl.3 tablespoon Mango Chutney, 2 tablespoon Soy Sauce, ½ teaspoon Light Brown Sugar, 1 tablespoon Olive Oil, 2 teaspoon Curry Powder, 1 Lemon
- 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.600 g Cooked Basmati Rice, 1 Red Onion, 2 Apples, 80 g Dried Cranberries, 1 Red Pepper, 80 g Cashew Nuts, 2 tablespoon Parsley
- Mix again until all of the rice grains are coated in the curry dressing. Garnish with the remaining parsley.2 tablespoon Parsley
Notes
The recipe requires 600g of cooked rice. This equates to 200g of dried rice, as rice weighs about 3 x as much when cooked.
Top Tips:
- To ensure that your cooked rice doesn't stick together, rinse it under cold running water until the water runs clear. This will remove any excess starch from the rice and prevent it from clumping together.
- Once you're ready to use the rice, use a fork to fluff up the grains. This will help to separate the grains and make the rice lighter and fluffier.
- If you're not using the rice straight away, pat the rice dry and store it in the fridge in an airtight container for up to 24 hours. This will help to keep the rice fresh and prevent it from drying out.
- To prevent chopped apples from turning brown, squeeze a bit of lemon juice over them. The acidity in the lemon juice will help to slow down the oxidation process and keep the apples looking fresh.
- To bring out the nutty flavour of the cashew nuts, you can toast them in a dry pan over medium heat until they are lightly browned. Keep an eye on them as they can burn quickly.
- To ensure that the dressing is well combined, mix all the ingredients together in a small bowl or jar and whisk vigorously until smooth.
- Taste the dressing before adding it to the salad and adjust the seasoning as needed. If it's too salty, add a bit more brown sugar. If it's too sweet, add a bit more soy sauce or lemon juice.
- Instead of using red pepper and red onion, try using other salad vegetables like radish, spring onions, celery, or fennel. This will add more crunch and flavour to the salad.
- If you want to add some sweetness and colour to the salad, add 150g of frozen peas to the pan when cooking the rice. The peas will cook along with the rice and add a pop of green to the salad.
- For an extra protein boost, stir in a tin of drained and rinsed chickpeas or leftover roast chicken. This will make the salad more filling and satisfying.
Nutritional Information (Approximate)
Calories: 263kcal | Carbohydrates: 48g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 259mg | Potassium: 244mg | Fiber: 4g | Sugar: 17g | Vitamin A: 583IU | Vitamin C: 31mg | Calcium: 29mg | Iron: 1mg
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