Say hello to your new go-to summer side dish - this easy brown rice salad with cashews and currants is the perfect mix of crunchy, sweet, savoury and fresh. It comes together in just 10 minutes, uses everyday ingredients, and is ideal for BBQs, meal prep or school lunches.
If you love simple, flavour-packed salads like my Curried Rice Salad or Creamy Pasta Salad, this one absolutely belongs in your rotation.
This wholesome, flavour-packed brown rice salad recipe is one I turn to all summer long - especially on those nights when the kids are starving, the weather's warm, and the oven is staying off. Nutty brown rice, crunchy cashews, chewy currants and juicy capsicum give the perfect mix of textures, and the soy-lemon dressing brings that irresistible sweet-salty balance.
It's naturally gluten-free, vegetarian, budget-friendly and super adaptable. Add extra veggies, swap nuts for seeds, or toss through chicken or tofu to make it a full meal. It's also brilliant for entertaining - much like my Roast Vegetable Couscous Salad or Creamy Bacon, Egg & Potato Salad - because you can make it ahead and the flavours only get better.
Why You're Going To Love This Recipe
- Ready in 10 minutes - thanks to pre-cooked brown rice (a busy mum's dream!).
- Big flavour, simple ingredients - crunchy cashews, sweet currants and a punchy soy dressing.
- Perfect for BBQs, Christmas, picnics and meal prep - it travels well and stays fresh for days.
- Naturally gluten-free, vegetarian and dairy-free - great for feeding a crowd with mixed dietary needs.
- Customisable - add veggies, protein or herbs to suit whatever you've got in the fridge.
Jump to:
Salad Ingredients
A handful of pantry staples is all you need! Here's the ingredients that need a little extra explanation..
- Pre-cooked brown rice - the 450g microwave pouches give the perfect fluffy texture, but leftover cooked rice works beautifully too as long as the grains are separate.
- Roasted cashews - make sure they're unsalted, or the salad will become too salty once the soy dressing is added. Alternatively, you can use roasted almonds.
- Currants or sultanas - currants give the best pop of sweetness, but either works.
- Light soy sauce - adds savoury depth without overpowering the dressing.
Variations
Switch things up depending on your preferences or what's in the fridge:
- Nut-free version (school lunch-friendly): Swap cashews for roasted chickpeas or sunflower seeds/pepita seeds.
- Make it a meal: Add shredded BBQ chicken, grilled salmon, crispy tofu, or a crumble of feta.
- Extra veggie version: Stir through grated carrot, cucumber, corn, capsicum medley, or finely shredded cabbage.
- Gluten-free: This recipe is naturally GF - just choose a gluten-free soy sauce.
Need To Substitute An Ingredient?
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How To Make Brown Rice Salad
This flavour-packed salad comes together quickly and easily - perfect for busy weeknights or last-minute entertaining.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Prepare the rice
Heat the pre-cooked brown rice according to the packet instructions. Fluff with a fork to separate the grains and allow it to cool slightly (warm rice absorbs the dressing beautifully).
- Step 2: Combine the salad ingredients
Add the rice to a large mixing bowl. Stir through the diced spring onions/green onions, red capsicum, roasted cashews and currants.
- Step 3: Make the dressing
In a small jar, combine olive oil, light soy sauce, caster sugar, lemon juice and garlic. Shake well until the sugar dissolves.
- Step 4: Dress the salad
Pour the dressing over the rice mixture and toss until everything is evenly coated.
Refrigerate for at least 30 minutes to allow the flavours to develop. Serve at room temperature for the best texture.
Top Tip
For the best flavour and texture, serve this side salad at room temperature - fridge-cold rice can taste firm and dull.
Recipe Tips
- Use warm, not hot, rice: Warm rice absorbs the dressing better without turning mushy.
- Break up clumps: Use a fork to fluff the rice before mixing.
- Serve at room temp: This keeps the grains soft and the flavours bright.
- Make ahead: Prepare up to 24 hours in advance; the flavours only improve.
- Refresh leftovers: Add a squeeze of lemon and drizzle of extra virgin olive oil just before serving.
- Nut-free option: Swap cashews for sunflower or pumpkin seeds.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Not suitable for freezing - the rice and veggies lose texture.
Brown Rice Salad FAQs
Yes! It actually tastes better after sitting for 30-60 minutes. For best results, dress the salad, chill it, then bring to room temperature before serving.
This salad is super flexible. Try grated carrot, chopped cucumber, cherry tomatoes, corn kernels, peas, or shredded cabbage - just dice everything small so each bite is balanced.
Absolutely. Jasmine, basmati, wild rice or long-grain white rice all work. Just make sure the grains are fluffy and cooled slightly before mixing.
Yes - simply choose a gluten-free soy sauce.
Use pre-cooked microwave rice, break up any clumps, and avoid over-mixing. Don't stir aggressively once the dressing is added.
More Salad Recipes
For easy and delicious salad recipes that are packed with flavour, here are some of my favourite recipes:
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Brown Rice Salad
Ingredients
For The Salad
- 450 g packet pre-cooked brown rice or 3 cups cooked brown rice
- 5 spring onion stems finely diced
- 1 red capsicum finely diced
- ¾ cup roasted cashews
- ½ cup currants or sultanas
For The Dressing
- ¼ cup olive oil
- 3 tablespoon light soy sauce
- 2 tablespoon caster sugar
- 2 tablespoon lemon juice
- 1 teaspoon minced garlic
Instructions
- Place the packet of brown rice into the microwave and cook according to the instructions. Note: if using leftover cooked brown rice, you'll need 3 cups.
- Place the rice into a large bowl.
- Add the diced spring onions, red capsicum, cashews and currants. Stir to combine.
- Place the dressing ingredients into a small jar. Shake until well combined. If using a Thermomix: mix for 10 seconds, Speed 8.
- Pour the dressing over the rice salad and mix to combine.
- Store in the fridge until needed.
Notes
- For the best flavour and texture, serve this salad at room temperature - fridge-cold rice can taste firm and dull.
- Use warm, not hot, rice: Warm rice absorbs the dressing better without turning mushy.
- Break up clumps: Use a fork to fluff the rice before mixing.
- Serve at room temp: This keeps the grains soft and the flavours bright.
- Make ahead: Prepare up to 24 hours in advance; the flavours only improve.
- Refresh leftovers: Add a squeeze of lemon and drizzle of olive oil just before serving.
- Nut-free option: Swap cashews for sunflower or pumpkin seeds.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Not suitable for freezing - the rice and veggies lose texture.
Jo Emo says
I loved this salad
One of my favourites now.