Curry Rice Salad
photo by CanadianFarmgal
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
6 cups
- Serves:
- 8
ingredients
- 2 cups fragrant cooked rice
- 1 cup frozen peas
- 1 cup chickpeas
- 3⁄4 cup diced green onion
- 3⁄4 cup diced celery
- 4 ounces small shrimp, drained
-
Dressing
- 1⁄2 cup salad oil
- 6 tablespoons rice vinegar
- 3 tablespoons soya sauce
- 1 teaspoon curry
- 1 teaspoon seasoning salt
directions
- Mix together rice, peas, chick peas, green onion, celery and shrimp.
- Boil all dressing ingredients together and pour over rice mixture.
- Mix and refrigerate for 3 hrs to mix flavours.
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Reviews
-
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!
RECIPE SUBMITTED BY
I farm with my family on the Canadian Prairies, specifically North Eastern Alberta. I really enjoy cooking, especially the produce I grow myself. We have our own beef, chicken and vegetables. My family humours me by letting me try out new recipes on them but they certainly let me know when it's a flop! My children are starting to learn how to cook (though sometime begrudgingly). ?I also work out of home several days a week as an administrative assistant and I am an active member of my Parish. My interests are crafting, painting, sports, yoga, home decortating, indoor and outdoor gardening, movies and reading.?