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Curry Rice Salad
This beautiful curry rice salad is a vibrant, flavour-packed salad that’s as easy to make as it is to love! Ready in just 10 minutes, it’s the perfect way to use up leftover rice and create something truly special.
Prep Time
10 mins
Total Time
10 mins
Servings: 4 servings
Calories: 251 kcal
Course:
Main Course , Salad
Cuisine:
South African
Ingredients
For the dressing
- 2 tablespoons mayonnaise
- 2 tablespoons Fruit Chutney like mango or peach
- 1-2 tablespoons lemon juice to taste
- 1 tablespoon olive oil
- 1 tablespoon mild curry powder
- 1 teaspoon sugar
For the salad
- 2 cups cooked rice white or brown
- ½ red bell pepper, finely diced
- ½ green bell pepper, finely diced
- 1 small onion, finely diced or shallot
- 110 grams (4oz) tinned peaches, roughly chopped properly drained
- salt and black pepper to taste
Instructions
- Add the mayonnaise, fruit chutney, lemon juice, oil, curry powder and sugar to a bowl.
- Whisk together until everything is well combined and there are no small lumps of curry powder left.
- Add the rice, diced red and green peppers, diced onion, chunks of peaches and the mixed dressing to a large bowl.
- Gently fold all the ingredients together until the rice is fully coated in the dressing and everything is evenly spread throughout the salad.
- Taste and adjust with salt and pepper as needed.
- Transfer the curry rice salad to a serving bowl. If you like, you can top it with extra peach slices and a little extra sprinkle of black pepper for a finishing touch.
- Serve chilled or at room temperature.
Cup of Yum
Notes
- Rinse the rice first before cooking! This helps prevent mushy, sticky rice. You want all the grains to be nicely separated for the salad.
- Let the rice cool down fully before adding the veggies and dressing - this will keep the veggies crisp and fresh.
- Go easy on the lemon juice. Start with 1 tablespoon and taste, then add more if you want a little extra zing.
- Chop the veggies finely. This salad works best when everything is in small, bite-sized pieces, so avoid big chunks.
Nutrition Information
Calories
251kcal
(13%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
3mg
(1%)
Sodium
55mg
(2%)
Potassium
182mg
(5%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
631IU
(13%)
Vitamin C
36mg
(40%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 251
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 3mg | 1% |
| Sodium | 55mg | 2% |
| Potassium | 182mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 631IU | 13% |
| Vitamin C | 36mg | 40% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.