Curried Rice Salad
- 1 ½ cups sliced almonds (for a nut-free version substitute chopped apples or celery for crunch)
- ½ cup good quality mayonnaise or vegan mayonnaise (such as Vegenaise)
- ¼ cup mango chutney
- 2 tablespoons curry powder
- 4 cups cooked rice, cooled Kosher or fine sea salt, to taste Freshly ground black pepper, to taste
Place the almonds in a large, dry skillet and cook, stirring frequently, over medium-high heat until browned and fragrant, about 5 minutes. Let cool.
Combine the mayonnaise, mango chutney, and curry powder in a large mixing bowl and stir to combine. Add the rice and almonds and gently fold until coated with the mayonnaise mixture. Taste and season with salt and pepper, if desired. Serve immediately or cover with plastic wrap and store in the refrigerator until ready to serve.
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