Rice vegetable salad

    35 min

    Rice salad is a great alternative to pasta salad for those who neat to avoid gluten, and simply for a change.

    3 people made this

    Serves: 8 

    • 500ml water ml Wasser
    • 200g long grain rice
    • 4 tablespoons mayonnaise
    • 2 tablespoons vegetable oil
    • 2 tablespoons lemon juice
    • 1 tablespoons honey
    • 2 garlic cloves, minced
    • 1 small onion, minced
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 teaspoon curry powder
    • 1 medium cucumber
    • 1 large carrot
    • fresh parsley for garnish

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring 500ml water to the boil. Add the rice and bring to the boil. Reduce heat and simmer at low heat till rice is soft, about 20 minutes. Let cool.
    2. In the meantime stir mayonnaise, oil, lemon juice and honey in a bowl till smooth. Add garlic, onion, salt, pepper and curry.
    3. Cut the cucumber in small cubes. Grate the carrot. Add both to the salad.
    4. Add the cooled rice, mix well and garnish with parsley to serve.


    It is best to cook the rice the evening before because it needs to be cooled. If you don't have time to do that, spread it on a large cutting board or place so it cools faster.

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