Salad – Salade

Salad – Salade




Fiery Red Rice and Carrot Salad

A hot salad for a summer supper or barbecue, delicious served with chargrilled meats, chicken or fish.


  •         450g/1lb           Camargue red rice
  •         1 tsp                 salt
  •         6                       carrots
  •         8                       spring onions
  •         small bunch coriander leaves, chopped

Dressing, hot

  •         4               limes, finely grated zest and juice only
  •         4 tsp         honey
  •         2               red chillies, finely chopped
  •         4 tbsp       light olive oil
  •         2 tbsp       cider vinegar
  •         salt and pepper


  1.     Measure the rice in a jug, then place in a pan with double the volume of boiling water.  Add salt, bring to boil, then cover and reduce the heat to a low simmer and cook for 20-30 minutes, or until the grains are tender but still have a little bite.
    (OR cook in rice cooker – setting: brown rice/Fuzze
  2.     Meanwhile, coarsely grate the carrots (use the thick grating blade of a food processor if you have one) and thinly slice the spring onions. Tip into a bowl and add half of the chopped coriander.
  3.     For the dressing, make the dressing by mixing all the ingredients together in a jam jar and shake (refers to video).
  4.     Drain the rice if necessary and add to the bowl with the vegetables. Add the dressing, taste and season with more salt and pepper if necessary. Serve with the remaining coriander scattered on top.

Alternative Dressing
4 Tbsp     olive oil (or salad oil)
1/2 tsp     lemon zest
3 Tbsp     lemon juice
3 Tbsp     sour cream (or yogurt)

Italian Salad Dressing     clickhere_green25

Vinaigrette Dressing

  • 1/2 cup frozen orange juice concentrate, thawed
  • 3/4 cup olive oil
  • 1/3 cup soy sauce
  • 2 teaspoons lemon juice
  • 2 cloves garlic, pressed
  • 1 teaspoon ginger, grated (or a pinch of ground ginger)


Fiery Red Rice and Carrot Salad



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