Ingredients for Curry Rice Salad
- Cooked Rice
- Frozen Peas
- Chickpeas
- 1/4 cup chopped green onions
- 1/2 cup chopped celery
- Small Shrimp
- Salad Oil
- Rice Vinegar
- Soya Sauce
- Curry
- Seasoning Salt
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How to Make Curry Rice Salad
- Cook 1 cup of rice according to package directions. Let cool completely.
- While rice cooks, prepare the dressing: In a small saucepan, combine 1/4 cup mayonnaise, 2 tablespoons curry powder, 1 tablespoon lemon juice, 1 tablespoon soy sauce, and 1/4 teaspoon salt. Bring to a simmer over medium heat, stirring constantly, until slightly thickened (about 2 minutes). Remove from heat and let cool slightly.
- In a large bowl, combine the cooked rice, 1/2 cup frozen peas (thawed), 1 (15-ounce) can chickpeas (drained and rinsed), 1/2 cup chopped celery, 1/4 cup chopped green onions, and 1 (4.5-ounce) can shrimp (drained).
- Pour the cooled curry dressing over the rice mixture and stir gently to combine.
- Refrigerate for at least 3 hours to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
5g
Fat
10g
Carbs
8g
