It’s delicious, colourful, optimistic, great for spring, beach trips and picnics, or a side dish for vegan barbeques, parties, light lunches – you name it. It’s ideal – enjoy this!!! The flavours are diverse, contrasting and enjoyed by all !!! Once you chop everything, the rest is fast and easy . . . as is eating it.
Serves around 4 portions.
INGREDIENTS FOR RICE SALAD
- 1 cup cooked American rice
- 2 spring onions, finely chopped
- ¾ cup mixed red and green peppers
- 1 cup sweetcorn
- ½ cup walnuts or pecans
- 1 medium sized zucchini, chopped into small pieces
- 2 tbsps fresh basil, chopped
- ½ cup mixed chopped parsley and mint
- 6 olives, cut into small pieces
- 1½ tsp curry powder
- ½ cup vegan cheese of your choice, cut into small squares
- 1 apple, chopped into small squares
- ¼ cup golden sultanas
- salt and pepper to taste
- 2 tbsps olive oil
- juice of 1 lemon
- zest of ½ lemon
METHOD
Place the cooked rice in a medium sized bowl and add the above ingredients. Mix and serve. Refrigerate what’s left. Enjoy !!!
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !
Delicious!!!
Could I feature your Rainbow Spring Rice Salad in The Vegan magazine (The magazine of The Vegan Society)? With a credit to you of course.
Best wishes
Rosamund
Hi Rosamund,
Thanks for your comment and invite – I am more than happy for you to have this recipe for publication in the Vegan Society magazine. Let me know what you’re going to need in terms of files, pics, etc, and I will email them to you.
Best, Miriam
Thanks so much Christian. It’s definitely very tasty, and very difficult to stop eating. Best, Miriam.
Hello Miriam
This Recipe sounds very awesome! I know what i will cook this evening 🙂
Your “Blog” is very interesting with some pretty good Recipes!
Kind regards
Marcel
Hi there Marcel, thanks for your wonderful comment, I do hope that you enjoy my recipes and that I hear back from you with your comments ! Enjoy and Best to you !
About to make this recipe.
What do you mean by “1 cup” of a particular ingredient?
I’m from the UK.
You can either purchase a cheap set of measuring cups – or use a normal tea cup and fill to the top – the tea cup sizes in terms of capacity are usually more or less the same – give and take a few grains, so not to worry. Eg 1 cup of sugar in grams = 220 grams. Hope this helps.
I actually managed to find some measuring cups!
Made the dish, tasted great, I think it needed some more curry powder though.
Put the rest in the fridge for tomorrow, thanks 🙂
Picture (as always hehe): http://bit.ly/huEJlr
Can you substitute seedless raisins (in the US) for sultanas, without notable difference?
You sure can Carole ! Let me know how it goes, cheers to you !
Dear Miriam
I love your blog! I started to be vegan 2 years ago and quit again because I felt overstrained to create yummy meals for me and my boyfriend who is not even vegetarian! Furthermore, in my opinion, Europe isn’t that progressive concerning vegan ingredients. You encouraged and showed me that cooking vegan isn’t a miracle at all! Thank you!
Greetings from Switzerland
Mary Hi and thanks for your comment – thanks for loving my blog, I put my heart into my cooking – I understand how you must have felt with restrictions on recipes, although that at last is beginning to change (let me know if you need any help with substitutes), – I post weekly so you will find enough to keep you and your loved ones happy ! Enjoy !
Beautiful!! Haven’t had time to make it, yet, but it’s bound to be delicious.
Hi Deb, yes, visually it is beautiful and it tastes delicious too, and that’s a promise ! Hope you enjoy it at some point. Best to you !
Made this salad a couple of times(so far) and it was just DELISH!
I’m making this again for the billionth time! Today for our kids Montessori School festival. This dish is a hit every time and every where! There will be a crowd from Persia, India, and naturally us American born citizens as well as Mexicans! This dish easily reaches all pallets across the board! Thanks again!
Stephanie Hi there and many thanks for your most wonderful comment – I have embraced each word, and it is comments like this that make it all worthwhile. It is indeed one of those dishes that many people, vegan or not love ! I look forward to your future comments (very much so actually), and I hope the School Festival all went well too ! Cheers to you !
This is just the type of recipe I’m looking for. Light, easy on these super hot days, and most ingredients on hand. I do have a question, tho. I’ve been shying away from curry powder. I’m not fond of many middle east dishes, as the aroma is just not to my liking. Is it the curry spice that makes most Indian/Middle Eastern dishes so pungent? Is there another spice I could substitute? I do prefer a Mediterranean flair, and even a mild Mexican taste. I just can’t bring myself to enjoy the scent of many of these other spices. Thanks in advance!
Hi there Sheila and welcome here to my site. Mmm, the thing about curry is you love it or you don’t – I love it. You can omit it in this recipe and add some paprika if you wish instead (for a more mexican taste). It’s difficult to say which Indian spices you would like as it’s just so very personal to each individual. Again, I love almost every spice I have come across. I think it might be down to trying some of the recipes with reduce amounts of the spices and see how you feel. I have a goulash, bean stews etc that I think you may enjoy. Go browse my categories and look at the pictures before you eat so that you get in touch with the colours and potential tastes on an empty stomach, then go make the one that pulls you in and see what happens. Good luck and if I can help you further in the future just let me know. Many of my recipes are mediterranean based. Best to you !
Hi Miriam
Im from Australia – what is American rice?
Thanks!
Rosie Hi there and welcome to my site. American rice is generally a white long grain rice. I am sure you will find this in Australia – white long grain is one of the most common rice/s available – remember you can make this recipe with any rice that takes your fancy. Hope you enjoy this recipe.
This is the best salad i have ever tasted! Everyone in the house loves it. I actually doubled it cause with my big eaters here i wasnt sure it was going to make enough for them, and I am soooo glad i did. Thank you
Hi there Debra and welcome here. I must admit that it’s a favourite of mine too. I am delighted that everyone loved it. I look forward to your future comments on my blog. Best wishes your way in the meantime !
Made this salad for my b-day last year – everybody enjoyed it so much! Yum!! 🙂
Toma Hi there and welcome here. I am glad that you made and enjoyed this salad and hope you enjoy more of my recipes. Toma, try my middle eastern salad at some point, I think you might like that too ! Best wishes your way in the meantime and I look forward to your future comments on my blog.
Delicious! I made it with half white rice and half red quinoa and I love the extra color and texture of the quinoa. The second time I made it, I substituted lime zest and juice with grated ginger and minced garlic instead of the lemon and curry powder. It’s hard to say which version we like better. Perfect for a hot summer day!
Leslie Hi and so glad you enjoyed this all the same, both ways ! Yes, it’s perfect for summer, you are right ! Cheers your way ! 🙂
Hi Miriam, thanks for a wonderful recipe. Did a couple of small subs – brown rice and snow peas and didn’t have basil and sultanas, but so tasty. Also first time I’ve had raw zucchini – delicious!
Hi Alice, so glad you enjoyed this ! Hope you enjoy many more from here. 🙂