Wine and Dine Hawaii
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Curried Mango Rice Salad
There are two types of salad lovers. Those who are traditional to the
core and those who love to experiment with any and all ingredients. I
fall into the latter group and love cold pasta salads, rice salads and
especially in the summer months mixing fruit and salad together to
create bright colorful cooling dishes. This dish is so simple, can be
made days ahead (add the mango and tomato just a few hours before
serving) and has lots of room for personal interpretation!
Try it as an accompaniment to grilled salmon and you'll have dinner in minutes.
Ingredients:
1 pot cooked rice
1 tbs. curry powder
1/2 tbs. turmeric
2 tbs. mayonnaise
Dash of sesame oil
4 mangoes peeled and diced
2 locally grown tomatoes, seeded and diced
1 red pepper, seeded and diced
1 green pepper, seeded and diced
1 red onion, finely chopped
Salt and pepper to taste
Fresh Chinese parsley to garnish.
Mix all the ingredients in a bowl and store in refrigerator for at least two hours. |
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