Curried Rice Salad
About the recipe
This vibrant salad combines fluffy basmati rice with crisp apple, grated carrot, red onion, toasted almonds, and fresh coriander, all tossed in a zesty curry-spiced lemon dressing.
Light, refreshing, and full of texture, it’s low in sodium, potassium, and phosphate—making it a perfect kidney-friendly side dish for picnics, barbecues, or everyday meals.
Ready in just 25 minutes!
Nutrition Per Serving
Ingredients Serves 6
- Grains, Pasta & Legumes
- 0.66 cup Basmati rice, rinsed and drained
- Vegetables & Fresh Produce
- 1 pieces Red onion, small
- 1 pieces Red apple, cored and chopped
- 1 pieces Carrot, coarsely grated
- 0.5 cup Coriander, chopped
- 1 Clove Garlic, crushed
- 2 tbsp Lemon, juice
- Oils, Sauces & Condiments
- 2 tbsp Olive oil
- 2 tsp Curry powder
- 0.33 cup Almonds, toasted slithered
Method
Step 1
Cook rice according to packet instructions. Drain and rinse with cold water. Drain well and transfer to a salad bowl.
Step 2
Add onion, apple, carrot, almonds and coriander and mix well.
Step 3
Combine dressing ingredients into a screw-top jar and shake to mix well. Pour over rice and toss to coat evenly. Serve immediately or refrigerate.
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