Cold Rice Salad - A beautifully refreshing Summer salad
By Jody Allen
This Cold Rice Salad is perfect for the hot summer days as it is a no fuss recipe.
It’s refreshing, crunchy to eat with the different textures and very simple! Just adding, mixing and shaking things up then you have a meal for the entire family!
You can use any crisp veggies you want in this recipe to cater for your families tastebuds!
serves
4time needed
prep cookingredients
12difficulty
easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Green Shallots
- Grated carrot and zucchini
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 327g serve |
Qty per 100g |
|
| Energy | 7968kJ | 2433kJ |
| Protein | 11.2g | 3.4g |
| Fat,total | 64g | 19g |
| -saturated | 12.6g | 3.8g |
| Carbohydrate | 182g | 55g |
| -sugars | 94g | 29g |
| Dietary Fibre | 19.5g | 6g |
| Sodium | 63mg | 19mg |
Ingredients
- 1 cup White Rice (uncooked)
- 4 Green Shallots finely chopped
- 1 Capsicum red, chopped finely
- 1/2 cup Peas
- 310 grams Corn Kernels drained
- 450 grams Pineapple Pieces drained
- 1/3 cup Sultanas
- 1 tsp Olive Oil
- 2 tbsp White Vinegar
- 1/4 tsp Mustard Powder
- 1/2 tsp Sugar
- 1/2 cup Grated Carrot And Zucchini
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Method
How to Make Cold Rice Salad:
- Cook the rice in salty water until tender (about 12 - 15 minutes).
- Drain the rice, and cool in the fridge.
- Mix together in a bottle with a lid the olive oil, white vinegar, mustard powder and sugar.
- Shake to combine well.
- Place the remaining ingredients in a large bowl and pour the dressing over the top.
- Mix well to combine.
- Serve immediately.
- Garnish with additional shallots or coriander if desired.