Curry Dressing for Rice or Potato Salad

Recipe by jackandfiona
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • For the dressing itself
  • 14
    cup sunflower oil
  • 2
    tablespoons rice wine vinegar
  • 1 14
    tablespoons soy sauce
  • 12
    teaspoon curry powder
  • 12
    teaspoon salt
  • 1
    teaspoon sugar
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DIRECTIONS

  • Whisk dressing ingredients together and set aside. If you can leave it to stand for at least 1/2 an hour the flavours will come together better.
  • For the rice salad (use basmati or jasmine cooked rice, about 3-4 cups)I brown a chopped onion and half a chopped red or yellow capsicum. Then I add other veges of choice e.g. precooked carrot, corn, peas, beans etc. Pour dressing over about 15 mins before serving.
  • For the potato salad I use pre cooked large chunks of potato (about 6 medium size potatoes), the browned onion and capsicum and beans, but also add chopped hard boiled eggs.
  • Both salads are much nicer if served warm, but not hot.
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