Curried Rice Salad

Salads and Dressings



4 cups cooked rice (to add extra flavour to your rice, use chicken broth instead of water in the cooking pot)

¾ cup green pepper, finely chopped

3 green onions, finely chopped

3 tbsp. radishes, thinly sliced

2 stalks of celery, finely chopped

1 clove of garlic, pressed

1 tbsp. curry powder (or to taste)

¼ – ½ cup mayonnaise (or whipped salad dressing) 

Salt & pepper to taste


Once the rice is cooked and cooled, place in a salad bowl.

Combine all remaining ingredients and mix well.

Refrigerate for approx. 4 hours prior to serving to allow the flavours to blend.

Serve on lettuce.