Here’s a festive Christmas Curry Rice Salad—colorful, flavorful, and perfect for holiday gatherings. 🎄🍛
It’s a cold rice salad with a curry-spiced dressing, dried fruits, nuts, and seasonal flair.
Christmas Curry Rice Salad
Ingredients
Rice Base:
- 2 cups (400 g) long-grain rice (like basmati), cooked and cooled
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- ¼ cup raisins or dried cranberries
- ¼ cup toasted cashews or almonds
- 2–3 green onions, sliced
- ½ cup cooked peas (optional)
Dressing:
- ½ cup mayonnaise
- 2–3 tbsp plain yogurt or sour cream
- 1–2 tsp curry powder (adjust to taste)
- 1 tsp honey or sugar
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
1. Cook Rice
- Cook rice according to package instructions.
- Let cool completely (spread on a tray for faster cooling).
2. Make Dressing
- Whisk together mayonnaise, yogurt, curry powder, honey, lemon juice, salt, and pepper.
- Taste and adjust seasoning or curry intensity.
3. Assemble Salad
- In a large bowl, combine rice, diced bell peppers, raisins/cranberries, nuts, green onions, and peas.
- Pour dressing over rice and mix gently until evenly coated.
4. Chill
- Cover and refrigerate at least 1 hour for flavors to meld.
- Serve cold or at room temperature.
Optional Festive Additions
- Pomegranate seeds for a pop of red
- Chopped celery for crunch
- Toasted coconut flakes for sweetness
- Fresh herbs like cilantro or parsley
Tips
- Rice texture: Use slightly undercooked rice so it holds shape after mixing with dressing.
- Make ahead: Can be made a day in advance; flavors improve overnight.
- Nut-free option: Swap nuts for pumpkin seeds or omit.
If you want, I can also create a “gourmet Christmas Curry Rice Salad” version with roasted veggies, golden raisins, cranberries, toasted almonds, and a spiced yogurt dressing—very festive and beautiful for a holiday table.
Do you want me to do that?
