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    You are in: Home / Recipes / Curry Rice Salad Recipe
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    Curry Rice Salad

    Curry Rice Salad. Photo by CanadianFarmgal

    1/1 Photo of Curry Rice Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    CanadianFarmgal's Note:

    Inspired by a 4H recipe. A great anytime salad, as long as you have rice, canned shrimp and chick peas in the pantry, celery and green onion in the fridge and green peas in the freezer you are only 3 hrs away from a gorgeous salad.

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    Serves: 8



    Units: US | Metric



    1. 1
      Mix together rice, peas, chick peas, green onion, celery and shrimp.
    2. 2
      Boil all dressing ingredients together and pour over rice mixture.
    3. 3
      Mix and refrigerate for 3 hrs to mix flavours.

    Ratings & Reviews:

    • on July 13, 2008


      This was good although we found it lacked a bit in flavour. I think we were expecting the curry to be more prominent. I even used about 1 1/2 teaspoons of curry and we still found it rather bland for our tastes (admittedly, there is nothing subtle about our tastes!) Also, I usually omit salt in all recipes and found this rather salty with the soy (I used light) and seasoning sale). I will probably make this again, perhaps with some modifications. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Curry Rice Salad

    Serving Size: 1 (151 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 253.6
    Calories from Fat 128
    Total Fat 14.3 g
    Saturated Fat 2.0 g
    Cholesterol 21.7 mg
    Sodium 517.5 mg
    Total Carbohydrate 24.1 g
    Dietary Fiber 2.7 g
    Sugars 1.4 g
    Protein 7.4 g

    The following items or measurements are not included:

    seasoning salt

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