Recipes » Salads » Curried Rice Salad
T. Colin Campbell Center for Nutrition Studies

Curried Rice Salad

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
The sweetness of the currants contrasts well with the lively curry flavor. If you don’t have currants, use raisins or any other dried fruit. Serve this salad on a bed of greens—such as spinach, arugula, or field greens—for a nice lunch.
Prep: 10 mins Yield: 4 servings
Gluten Free Nut Free Soy Free

Adapted from Forks Over Knives, The Cookbook (The Experiment, 2012)

Ingredients

Ingredients

  • 4 Tbsp lime juice
  • Zest of 1 lime
  • ¼ cup brown rice vinegar
  • 3 Tbsp maple syrup or date paste
  • ½ cup currants
  • ⅓ cup finely sliced green onions (white and green parts)
  • 3 Tbsp minced red onion
  • 1 jalapeño pepper, minced (for less heat, remove the seeds)
  • 1 ½ tsp curry powder
  • ¼ cup chopped cilantro
  • Salt and freshly ground black pepper to taste
  • 2 cups cooked brown rice
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. Combine the lime juice, lime zest, brown rice vinegar, liquid sweetener, currants, green onion, red onion, jalapeño pepper, curry powder, cilantro, salt, and pepper in a large bowl and mix well.
  • 2. Add the rice to the bowl, and mix well.

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