Curried Vegan Rice Salad Recipe

About this recipe

This vibrant and flavorful vegan rice salad combines a medley of fresh vegetables, a hint of curry, and a creamy plant-based dressing. Perfect for a quick and satisfying dinner solution.

Ingredients

• 25 g Parsley
• 250 g Organically Grown Green Capsicum
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 1 pc Avocado Indian Premium Semi Ripe
• 50 g Sakthi Curry Powder

Instructions

1. 1. Cook the vegan chicken-flavored rice mix according to the package instructions, omitting any butter or non-vegan ingredients. Let it cool in a large bowl.
2. 2. While the rice cools, finely chop 4 green onions and dice 1/2 green pepper. Slice 12 pitted green olives into halves.
3. 3. In a small bowl, whisk together 1/3 cup vegan mayonnaise and 3/4 teaspoon curry powder until smooth.
4. 4. Add the chopped green onions, diced green pepper, and sliced olives to the cooled rice. Toss gently to combine.
5. 5. Pour the curry-mayonnaise dressing over the rice mixture and toss until everything is evenly coated.
6. 6. Cover the bowl and chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.