Monday, January 9, 2017

Hawaiian Rice Salad

This vibrant salad is delicious on its own, but I like it even more as a side dish paired with grilled chicken.  Despite the long list of ingredients, the salad comes together really easily, and it makes a big batch so I store the leftovers in the fridge and we eat over a couple of days.

Hawaiian Rice Salad

3 cups jasmine/basmati rice
3 cups water
2 carrots, shredded
1/2 cup toasted slivered almonds
Fresh coriander, to serve

4 spring (green) onions, white and pale green parts only, finely sliced
1 440g tin crushed pineapple
1/3 cup shredded (unsweetened) coconut
1 tbs curry powder
2 tbs brown sugar
1 tbs finely grated ginger, or 1/2 tsp ginger powder
1/4 cup olive oil
1 1/2 tbs vinegar
Salt and pepper to taste

  1. Cook rice as directed on packet (I use a rice cooker) and fluff with a fork when cooked.
  2. Toss cooked rice, carrots, onions and the nuts in a large bowl.
  3. Combine dressing ingredients and pour over rice, stirring well.
  4. Top with coriander and serve warm or cold.

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