Get ready to fall in love with a salad that’s anything but boring! This Curried Brown Rice Salad is a feast for the eyes and the palate, bursting with vibrant colors, incredible textures, and a symphony of flavors. We’re talking hearty brown rice, sweet raisins, crunchy cashews, and crisp apple, all brought together with a luxuriously creamy and fragrant curry dressing. Served over a bed of fresh spinach and sprinkled with toasted coconut, it’s a showstopper dish that’s perfect as a satisfying lunch, a light dinner, or a standout addition to any buffet or potluck.
Ingredients
• For the Salad
• 1½ cups (278g) brown rice, cooked to yield about 4 cups and well chilled
• ⅓ cup (50g) raisins
• ½ cup (65g) raw cashews, toasted
• 1 medium carrot, very thinly sliced
• 1 small firm, tart apple (like Granny Smith), cored and diced
• For the Creamy Curry Dressing
• ½ cup (120g) plain yogurt
• ½ cup (115g) mayonnaise
• 2 teaspoons curry powder
• 2 cloves garlic, minced
• ½ teaspoon minced fresh ginger
• Dash of cayenne pepper
• For Serving
• 3 cups (90g) fresh spinach leaves
• ⅓ cup (80ml) Classic Vinaigrette
• ¼ cup (25g) unsweetened dried coconut, toasted
Instructions
1. In a large serving bowl, combine the chilled cooked brown rice, raisins, toasted cashews, thinly sliced carrot, and diced apple. Toss gently to mix everything together.
2. In a separate medium bowl, whisk together the plain yogurt, mayonnaise, curry powder, minced garlic, fresh ginger, and cayenne pepper until smooth. Pour the dressing over the rice mixture and toss until everything is evenly coated. Taste and add a pinch of salt if needed. Cover and chill for at least 2 hours to allow the flavors to meld.
3. Just before serving, place the fresh spinach leaves in a bowl and toss with the vinaigrette to lightly coat. Arrange the dressed spinach on a large platter or on individual plates. Spoon the chilled rice salad over the bed of spinach and garnish generously with the toasted coconut.
Nutritional Information
• is an estimate and may vary based on the specific and brands used.
Pro Tips
• To easily toast cashews, spread them on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, watching carefully until they are fragrant and lightly golden.
• Watch coconut closely when toasting in a dry skillet over medium heat. It can go from perfectly golden to burnt in seconds! Stir or toss it constantly.
• For a fantastic meal prep option, cook the rice and mix the dressing ahead of time. Store them separately in the fridge. You can assemble the full salad (minus the apple and spinach) up to 2 days in advance.
• Feel free to customize! Swap raisins for dried cranberries or chopped dried apricots. Try toasted almonds or pecans instead of cashews.
• To make this salad vegan, simply use a plant-based plain yogurt and a vegan mayonnaise. The results are just as creamy and delicious.
FAQ
Q: How can I make this curried brown rice salad vegan
A: To make this salad completely vegan, simply substitute the plain yogurt and mayonnaise with your favorite plant-based versions. The dressing will be just as creamy and delicious.
Q: Can I add more protein to this vegetarian salad
A: Absolutely! To boost the protein content, consider adding a can of rinsed and drained chickpeas or some cooked lentils. Cubed firm tofu or edamame would also be excellent additions.
Q: How long does this brown rice salad last in the fridge
A: For optimal freshness, you can store the prepared rice salad in an airtight container in the refrigerator for up to 3 days. For best results, keep the spinach separate and dress it just before serving to prevent it from becoming soggy.
Q: What can I use instead of cashews in this recipe
A: This salad is very flexible. You can easily swap the cashews for other nuts like toasted almonds or pecans. For a nut-free option, try using toasted sunflower seeds or pumpkin seeds for a similar crunch.
