2.09.2014

brown rice apricot cashew curry salad

There are few things better than discovering an amazing little cafe with a lovely selection of mouth-watering salads. Yes, those two words can be in the same sentence, when you're considering the salad recipe I'm about to share with you. 


Inspired by a fresh & light curry salad I've found myself eating almost every day lately, this recipe is my version of the beautiful salad my Mom and I stumbled upon a few weeks ago when out and about in the city.


brown rice apricot cashew curry salad

I N G R E D I E N T S
Salad
2 1/2 cups cooked brown rice*
1 red bell pepper, thinly sliced
1/2 cup shredded carrots
2 scallions, thinly sliced
1-2 cups fresh baby spinach, rinsed and dried (adjust according to preferences)
1/2 cup dried cranberries
1/2 cup chopped cashews, lightly salted
1/4 cup chopped parsley
1 firm red apple, sliced thinly and then chopped (my favorite is the Kiku apple)

*I use TJ's Organic Brown Rice -- it comes frozen and precooked with 3 bags/box; I heat 2 bags with coconut oil on the stove and then let it cool 

Dressing
1/2 cup vegetable oil
2 TBSP Greek Yogurt, Honey Flavored
3 TBSP apricot puree*
3/4 tsp curry powder
1/2 tsp fresh chopped ginger or ginger paste
2-3 TBSP water (use more to thin as necessary)
S&P

*Puree 1/2 cup of whole dried apricots in a food processor with 1 TSP water to create an apricot puree

D I R E C T I O N S

1. Mix all dressing ingredients in bowl; whisk until well combined; taste and adjust according to preferences; set aside
2. Mix all salad ingredients in a large glass bowl, add cooled brown rice and stir
3. Pour dressing over rice and vegetables, making sure the dressing coats all ingredients evenly
4. Serve at room temperature or cold, topping with extra cashews and S&P to taste

This is one of those salads that gets better & better as it sits and the flavors soak together; it will store 2-3 days in an airtight container in the fridge. 
The recipe above makes 4-6 servings. 

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