This cold curried- rice salad is great to serve year-round as a side dish. It’s perfect to serve with Chicken Cutlets (video), or quiche (video), and asparagus for brunch, lunch or dinner. And it’s great on a buffet table!

Start by cooking the rice (video) according to the directions on the box of rice.

It is important that the rice be cold when you mix everything together otherwise the rice will clump together. If you spread the cooked rice out on a plate it will cool down faster.

Next make the dressing by combining:

• 1/3 cup of vegetable oil
• 1/3 cup of white vinegar
• 1 Tablespoon of sugar
• 2 Teaspoons of curry powder
• 1/2 teaspoon of salt
• 1/8 teaspoon of black pepper

I have used the same measuring cup for the oil and vinegar and I am going to mix the dressing ingredients together in my measuring cup.

It will look like this (below) when it is all blended together.

Set the dressing aside while you prepare the remaining ingredients.

You will need:

• 1/2 cup of cheese, grated
• 1 carrot, grated
• 1 apple, diced
• 1 red pepper, diced
• 3 Tablespoons of parsley, chopped
• 1/3 cup of raisins

Shred the cheese and the carrot.

Dice a red (or green) pepper by first removing the core and seeds. (There is a wonderful illustration of this in my Vegetable and Dip video). Then cut the pepper into strips and start dicing.

For the apple, remove the core (video) and dice that as well.

Remove the stems from the parsley and chop it up.

Now all the ingredients have been prepared.

Put everything in a large bowl and...

... mix everything together.

Be sure to refrigerate this rice salad until you are ready to eat it. Enjoy!

You can view and print this recipe here.

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