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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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