Rice Salad
Rice salad is a versatile, refreshing dish that typically combines cooked, cooled rice with a variety of raw or cooked vegetables, herbs, and a tangy dressing. It is highly customizable, often serving as an excellent meal prep, picnic, or potluck option.
30min
Easy
Not spicy
Ingredients
For how many people?
For the salad
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
For the sauce
Ingredient 10
Ingredient 11
Ingredient 12
Ingredient 13
Ingredient 14
Ingredient 15
Ingredient 16
Directions
Peel the carrots and slice them into rounds.
Heat water in a saucepan with the sugar, then add the carrots, the peas and the corn if they are fresh.
Cook the rice.
Finely chop the tomatoes.
Boil the eggs and sliced them.
To prepare the sauce, mix all the ingredients (oil, vinegar, salt, black pepper powder, turmeric powder, red chili powder and mustard) in a bowl. Using a fork, mix until the oil is completely absorbed.
Once the rice is cooked, let it cool.
Once the vegetables are cooked, drain them and let them cool.
Finally, cut the ham and the dried sukuti into pieces. If using tuna, flake it with a fork.
Put the rice, the vegetables (tomatoes, corn, peas and carrots), the eggs and the meat/fish in a bowl with the sauce. Mix everything together.
Ready! Enjoy!
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