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Recipes » Salads » Curried Rice Salad
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Adapted from Forks Over Knives, The Cookbook (The Experiment, 2012)


  • 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


  • 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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