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Tangy Rice Salad

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Yummy, light, easy to make and rather refreshing !

Fitting for these warmer days, this recipe is completely fool proof and won’t heat the kitchen up when you’re trying to stay cool.

The only element that is open to possible mistakes (been here, done this… cue laughter) is burning the rice. Yes I have been known to continue working away and next thing I know the rice has boiled dry. The best investment I made to avoid this, and big and/or busy families or basic cooks are likely to agree with me on this is: buy a rice cooker. It shuts off and keeps the rice warm once it’s cooked.

It is not cheating. It is in fact, being logical. And they are so cheap and the bowls are dishwasher safe! My first rice cooker was all of $12. It lasted 3 years before the cooker stopped heating but based on the longevity of such a cheap device it made sense to just go and buy another cooker. The second one was $16 and is now nearly 2 years old…

So back to the recipe itself, if you have a rice cooker the entire dish is fool proof. Chop the veg. Add the seasonings. Add the cooled rice and stir. It makes a big bowl which makes it a great option to take to BBQ’s and lends well to lunches, snacks and dinners.

Mix it up or make it a main meal by teaming it with our grilled lemon & herb chicken!


1 ½ c basmati rice
1 tsp. turmeric
1 tsp. fenugreek (optional)
3 c. tap water (to cook the rice)
2 tbsp. crushed peanuts
2 tbsp. tamarind puree
1 tbsp. apple cider vinegar
1 tsp. ground cumin seed
1 tsp. Moroccan spice mix
½ tsp. curry powder
1 lebanese cucumber
125gm unsweetened corn
2 celery stalks
1 carrot
½ c. raisins or sultanas
1 small red capsicum
1 small apple


In a medium pot, add the rice, turmeric and fenugreek. Cover with water and bring to the boil, stir occasionally until the rice is cooked. (or use the rice cooker)
Rinse the rice with cold water and strain. Set aside to cool completely.
Meanwhile, dice the carrot, celery, apple, capsicum and cucumber.
Add the raisins or sultanas, the corn and all remaining seasonings. Toss briefly before adding the cold rice.
Once the rice is added, add the apple cider vinegar and tamarind before stirring well.
Refrigerate covered until ready to serve.