Curried Rice Salad

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Here is a healthy, packable lunch that is easily made omnivorous by adding leftover cooked chicken.  Here, I have made a vegan version with savory tempeh.  The recipe also uses leftover cooked rice, so it’s doesn’t require much prep other than chopping some veggies.

The dressing is a spicy blend of yogurt, sriracha, curry powder , garlic and citrus juice.

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A bed of cold rice, chopped celery, sweet apple chunks and walnuts.

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Add shredded carrots, cooked tempeh and cilantro.

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Pour the dressing over and toss.

 

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Curried Rice Salad

3/4 c. cooked, cooled rice

1/2 of an apple, chopped

1 carrot, shredded

2 ribs celery, chopped

1/4 c. chopped walnuts

1/4 c. chopped cilantro

4 oz tempeh, warmed with 1/2 t. tamari (or chicken)

 

Dressing:

1/4 c. nondairy or greek yogurt

1/2 T. lemon or lime juice

1/2 T. rice vinegar

1 clove garlic, minced

1 t. yellow curry powder

1/4 t. Sriracha

pinch of salt

(Note: if your apple is bland, fold in 1/4 c. raisins as well)

 

Mix the dressing ingredients in a small bowl.  Set aside.

Toss the remaining ingredients in a large salad bowl. Pour the dressing over.  Serve immediately.  Store leftovers in the fridge.

Serves 2

 

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