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Fruity – spicy curry – rice salad

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Ingredients for 10 servings:

  • 500 g rice, cooked al dente, cooled
  • 1 large onion(s)
  • 3 bell peppers, red, yellow and green
  • 3 tbsp curry powder, hot
  • 1 ½ tbsp salt
  • Pepper from the mill
  • 3 can/n mandarin oranges, drained, collect the juice
  • 10 tbsp mayonnaise
  • n. B. Water (approx. 150 – 200 ml)
  • 1 shot of vinegar essence

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegetarian with little mayonnaise

Cut the vegetables into small pieces and mix thoroughly with the rice and seasonings. Then combine the mayonnaise, water, vinegar, and half of the mandarin orange juice, and toss with the rice mixture. Refrigerate the salad for a few hours (preferably overnight) to marinate. Season to taste before serving and stir in a little water or leftover mandarin orange juice for consistency.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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