This is a cracking little salad loaded with colour, crunch, and a bit of cheeky curry kick. The beauty of this dish? It’s dead easy and a real crowd-pleaser. Tender rice gets a tasty twist with curry powder and a mix of fresh veggies, nuts, and fruit for a sweet and savoury delight. Topped off with a zesty homemade dressing, it’s perfect for barbies, lunches, or as a side to any meal. Let’s get stuck in, mate!
Tips:
Crunch factor: Roasted cashews or almonds work brilliantly if you fancy swapping out the peanuts.
Ingredients:
1 carrot
¼ red capsicum
⅓ continental cucumber
1 green apple
1 cup frozen peas and corn
1 shallot
1 cup long-grain white rice
1 tablespoon curry powder
1 cup whole peanuts
½ cup French salad dressing
1 teaspoon curry powder
1 tablespoon lemon juice
1 tablespoon brown sugar
Method:
Step 1: Cook the rice. Bring a pot of water to a boil and add a tablespoon of curry powder. Stir in the rice and cook until tender, about 10-12 minutes. Once done, drain the rice and rinse it under cool water. Set aside to cool completely.
Step 2: Prep the peas. While the rice is cooking, bring your frozen peas and corn to a quick boil or zap them in the microwave for a few minutes. Drain and let them cool.
Step 3: Mix the salad. Combine the cooled rice with grated carrot, diced capsicum, cucumber, green apple, thawed peas and corn, and sliced shallot in a large mixing bowl. Toss everything well.
Step 4: Make the dressing. In a jug, whisk together the dressing ingredients: French salad dressing, curry powder, lemon juice, and brown sugar. Stir until well mixed and smooth.
Step 5: Pour the dressing over the rice salad a little at a time, tossing until it’s just right. You might not need all the dressing, so add it bit by bit until you’ve got the flavour and texture you like.
Step 6: Go nuts For the final crunch, toss in the whole peanuts and give everything one last mix. Serve it up chilled or at room temperature. Enjoy!
Prep Time: 15 minutes Cooking Time: 15 minutes