Cold Rice Salad
Cold red rice salad with green and ripe mangoes, coconut, spinach and a spicy dressing  is the perfect balance of flavours and textures. Impressive enough for a dinner party & simple enough for an everyday meal!
Servings Prep Time
4serving 30minutes
Cook Time Passive Time
5minutes 60minutes
Servings Prep Time
4serving 30minutes
Cook Time Passive Time
5minutes 60minutes
Ingredients
dressing / tempering
Instructions
  1. To prepare the cold rice salad, fluff up the cooked rice using a fork and add to a large bowl along with the ripe and raw mango, coconut and spinach leaves.
  2. In a small pan, heat the oil. Add the mustard seeds, urad dal, chillies, curry leaves. Once the mustard seeds pop and the urad dal turns golden, remove from flame. Add the lemon juice and salt, whisk well with a fork and pour over the salad in the bowl.
  3. Toss the salad well. Add the coarsely crushed peanuts, mix, cover with cling film and chill for 1-2 hours before serving.
  4. If you don’t have access to ripe mangoes, use pomegranate arils instead, for colour and sweetness.
Recipe Notes

Watch my video on how to cook brown rice perfectly every single time –

 

Check out Monika’s Roast Potato and Avarakkai Salad with chicken, another salad that uses native Indian ingredients.