Curried rice salad

    Curried rice salad

    Recipe photo: Curried rice salad
    1

    Curried rice salad

    (8)
    30min


    1 person made this

    About this recipe: Leftover rice, cooked ham, cauliflower, peas, celery and radishes are jazzed up with a creamy curry dressing. Try serving this with sliced avocado or on mixed lettuce leaves.

    Ingredients
    Serves: 6 

    • 550g cooked long grain white rice
    • 4 tablespoons French dressing, or to taste
    • 180ml mayonnaise, or to taste
    • 1 tablespoon chopped spring onion
    • 1/2 teaspoon curry powder, or to taste
    • 1/2 teaspoon dry mustard
    • 1/2 teaspoon salt, or to taste
    • freshly ground black pepper to taste
    • 200g cooked ham, cut into strips
    • 100g chopped cauliflower
    • 170g frozen peas, thawed
    • 60g chopped celery
    • 60g sliced radishes

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a large bowl, combine the rice, salad dressing, mayonnaise, green onion, curry powder, dry mustard, salt and pepper. Mix well and refrigerate until chilled.
    2. Add the ham, cauliflower, peas, celery and radishes to the rice mixture; stir well and serve.
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    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (7)

    by
    13

    This was really tasty and attractive. Enjoyed it very much. Will make again and again.  -  27 Jul 2001  (Review from Allrecipes US | Canada)

    by
    10

    If you let this salad sit too long, the water will start to leach out of the veggies and the whole thing becomes really runny. I thought the taste of this salad was a little funny, but I forgot to add the french dressing. Either way, as first it tasted just fine, then after a day or two, it was yucky. Guess you have to have the french dressing to make a fair review, but overall, it wasn't that great.  -  14 Apr 2003  (Review from Allrecipes US | Canada)

    by
    10

    I took this recipe to my "end of the season" Garden Club luncheon. Everyone loved it and asked for the recipe.  -  24 May 2000  (Review from Allrecipes US | Canada)

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