If you’re looking for a delicious and healthy salad recipe, look no further than this Curried Rice Salad. Easy to make, gluten-free and perfect for a light lunch or as a side salad with dinner.
The sweet and mild curry dressing gives this simple salad a yummy flavour hit...( the curry flavour is so mild that the kids love it too!).
Have this tasty salad on the table in just 25 minutes!
Salad season is well and truly here!
With the weather warming up, summer BBQs and picnics happening again... and of course, Christmas around the corner, there's no better time to try some new and delicious salad recipes!
Just like my Beetroot & Feta Salad, Creamy Tuna Pasta Salad and Roast Vegetable Couscous Salad, this Curried Rice Salad is fresh, flavourful and incredibly easy to prepare!
Why You're Going To Love This Recipe
- Delicious - this curried rice salad has the perfect balance of flavours. The sweetness of the raisins, the crunch of the slivered almonds, and the flavour of the curry dressing make it an irresistible dish.
- Healthy - this recipe is naturally gluten-free, so it’s great for anyone on a special diet. It also has healthy fats from olive oil, protein from chicken (optional), and fibre from the rice (extra if using brown rice!).
- Versatile - you can make curried rice salad with any type of grain rice, and it’s perfect for meal prepping. Stir the dressing through the rice and salad ingredients and store in the fridge (the flavours will enhance even more over time!).
What You Need
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
For The Salad
- Cooked rice - either white or brown rice works well. Allow the rice to cool completely before using in the salad.
- Red onion - finely chopped (or omit if preferred).
- Spring onions - or green onions, finely diced.
- Chopped pecans - toasted. You could also use slivered almonds.
- Raisins - if you prefer, you could use sultanas or currants instead.
- Apple - chopped into small chunks (there's no need to peel!).
For The Dressing
- Olive oil - extra virgin olive oil or regular olive oil.
- White wine vinegar - you could also use apple cider vinegar.
- Caster Sugar - for sweetness. Alternatively, you can use brown sugar.
- Curry powder - I like to use Keens brand (this gives the salad a very mild curry flavour).
- Salt and pepper - to taste.
Equipment Required
Basic equipment is all you need to make this delicious curry rice salad!
Just a saucepan (for cooking the rice) and a frying pan (for toasting the nuts), oh, and a nice serving bowl too, of course!
Step By Step Instructions
Curried rice salad is such an economical dish to make as it makes a huge quantity for very little expense - perfect to take along to share at a BBQ with friends or a family get-together.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Cook The Rice
Cook the rice according to the packet instructions. Set aside to cool completely.
Note: Use 1 and ⅓ cups of uncooked rice to make 4 cups of cooked rice.
Place the cold rice into a large bowl.
Step 2 - Add The Other Salad Ingredients
Add the diced red onion, spring onions, toasted nuts, raisins, and apple pieces. Stir to combine.
Step 3 - Make The Dressing And Combine
Place all the dressing ingredients into a small bowl. Whisk together with a fork.
Pour the dressing over the rice salad and mix to combine.
Store in the fridge until needed.
Expert Tips
I love this curried rice salad with the crunch of nuts, the sweetness of the apple and raisins, and the texture of the rice smothered with the subtle curry flavoured dressing, so tasty!
- Rice - you can use a store-bought packet of precooked rice for convenience, or simply cook 1 and ⅓ cups of rice, which certainly works out a lot cheaper.
- Allow the rice to cool completely in the fridge before using (I often cook the rice the day before and store it in the fridge until I'm ready to assemble the salad).
- Varieties of rice - you could experiment with different types of rice if you want something a little different, such as brown rice, red rice, wild rice or even black rice! I like to use brown rice in my salads because it is firmer and has more fiber and nutrients than white rice does. Try mixing it up with for variety.
- Nuts - use any of your favourite nuts (walnuts, pecans, almonds, cashews, pine nuts, peanuts, etc). Lightly toast the nuts in a frying pan over low heat while stirring constantly.
- Store - curried rice salad can be stored in an airtight container for up to 3 days.
- Freezing - this recipe is not suitable for freezing.
FAQ's
You can use any type of rice - white long grain, brown, Basmati, red, black, wild rice etc. Just make sure you follow the cooking instructions on the packet as some varieties take longer to cook than others. (I wouldn't use a 'sticky' rice as you want the grains to remain separate).
Allow the rice to cool completely before using it in this recipe.
A couple of optional 'extra's' could include some drained corn kernels, finely chopped red capsicum, grated carrot, chopped coriander (always goes well with curry flavours - for those who like it!), peas (drain and thaw frozen ones).
And if you don't particularly want a vegetarian salad, you could add some crispy bacon pieces too. The list is endless, just see what you have on hand!
This curried rice salad will keep in the fridge for up to 3 days in an airtight container.
Related Recipes
Curried rice salad is great when served alone or as a side paired with a main dish. Perfect with barbequed meat or chicken kebabs!
Here are a few of my most popular side dish recipes:
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Curried Rice Salad
Ingredients
For The Salad
- 4 cups cooked rice white or brown (1 & ⅓ cups uncooked rice)
- ¼ red onion finely diced
- 4 spring onions finely diced
- ¾ cup chopped pecans or slivered almonds toasted
- ½ cup raisins or sultanas
- 1 apple chopped into small chunks
For The Dressing
- ¼ cup olive oil
- 3 tablespoon white wine vinegar
- 2 tablespoon caster sugar
- 1 tablespoon curry powder like Keens brand
- salt and pepper to taste
Instructions
- Cook the rice according to the packet instructions. Set aside to cool completely. Note: use 1 and ⅓ cups of uncooked rice to make 4 cups of cooked rice.
- Place the cold rice into a large bowl.
- Add the diced red onion, spring onions, toasted nuts, raisins and apple pieces. Stir to combine.
- Place the dressing ingredients into a small bowl. Whisk together with a fork.
- Pour the dressing over the rice salad and mix to combine.
- Store in the fridge until needed.
Notes
- Rice - you can use a store-bought packet of pre-cooked rice or cook 1 and ⅓ cups of rice, which certainly works out cheaper. Allow the rice to cool completely in the fridge before using (I often cook the rice the day before and store in the fridge until I'm ready to assemble the salad).
- Types of rice - use any variety of rice such as long grain white, basmati, brown, red, black or wild rice. I usually use brown rice as the grains stay firmer than white and nutritionally it is better, being full of fibre. Just check the packet for cooking instructions as some varieties take longer than others.
- Nuts - you can use any of your favourite nuts (walnuts, pecans, almonds, cashews, pine nuts, peanuts etc). Lightly toast the nuts in a frying pan over low heat while stirring constantly.
- Store - store curried rice salad in an airtight container for up to 3 days.
- Freezing - this recipe is not suitable for freezing.
Sally says
Is it really 2tbsp castor sugar? That seems an awful lot!
Lucy says
Yes - 2 tbsp is correct - but feel free to taste test and add less if you prefer!
Amanda says
Omg. I love it. I added capsicum for colour n need to used it up.
Lucy says
Fantastic!