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Curried Rice Salad

William Meppem

Curried Rice Salad recipe, brought to you by MiNDFOOD.

Curried Rice Salad

Serves 4-6

3 cups cooked long grain white rice

1 small red onion, finely sliced

1 Granny Smith apple, quartered,

core removed, diced

2 celery stalks, finely sliced

1 small red capsicum, diced

¼ cup toasted pinenuts

½ cup sultanas, optional

½ cup olive oil

¼ cup white wine vinegar

or balsamic vinegar

2 tbsp brown sugar

1 tbsp curry powder,

or more, to taste

2 garlic cloves, crushed

1 tsp dried ginger or

finely grated fresh ginger

coriander sprigs, to serve

1. Place rice, onion, apple, celery, capsicum, pinenuts and sultanas 
in a large bowl. Toss to combine.

2. Place olive oil, vinegar, brown 
sugar, curry powder, garlic and ginger in a jug. Stir to combine. 


3. Add dressing to rice salad and 
toss until well combined. Sprinkle with coriander sprigs. Serve.

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