Red rice salad

    2 hours 55 min

    This rice, carrot and coriander salad is livened up with a lime-chilli dressing. It actually tastes much better the next day so it is worth making in advance if you are serving it to a crowd. I served it with slices of roast ham and it was simply delicious!


    County Antrim, Northern Ireland, UK
    3 people made this

    Serves: 6 

    • For the salad
    • 350g camargue red rice
    • 4 carrots, peeled and coarsely grated
    • 4 spring onions, thinly sliced
    • 60g fresh coriander leaves, chopped
    • 30g fresh mint leaves, chopped
    • For the dressing
    • 5 limes, finely grated zest and juice only
    • 5 teaspoons honey
    • 60ml olive oil
    • 3 red chillies, finely chopped
    • salt and freshly grated black pepper

    Prep:30min  ›  Cook:25min  ›  Extra time:2hr chilling  ›  Ready in:2hr55min 

    1. Cook rice according to packet instructions.
    2. Transfer cooked rice into a large salad bowl and allow to cool for 15 - 20 minutes, stirring every few minutes to speed the cooling process up.
    3. Stir in grated carrots, spring onions and freshly chopped coriander and mint.
    4. For the dressing: Whisk lime juice and zest, honey, olive oil and chopped red chilli together in a jug.
    5. Pour the dressing over the rice salad; stir well and season to taste with salt and freshly ground black pepper.
    6. For best taste, chill for at least a few hours or overnight before serving.


    Camargue red rice has a delicious nutty flavour and is perfect for cold rice salads.

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