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Curried Rice Salad


  • 1 ½ cups sliced almonds (for a nut-free version substitute chopped apples or celery for crunch)
  • ½ cup good quality mayonnaise or vegan mayonnaise (such as Vegenaise)
  • ¼ cup mango chutney
  • 2 tablespoons curry powder
  • 4 cups cooked rice, cooled Kosher or fine sea salt, to taste Freshly ground black pepper, to taste


Place the almonds in a large, dry skillet and cook, stirring frequently, over medium-high heat until browned and fragrant, about 5 minutes. Let cool.

Combine the mayonnaise, mango chutney, and curry powder in a large mixing bowl and stir to combine. Add the rice and almonds and gently fold until coated with the mayonnaise mixture. Taste and season with salt and pepper, if desired. Serve immediately or cover with plastic wrap and store in the refrigerator until ready to serve.


Serves 6

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Curry Dairy Free Magazine Optionally Egg Free Optionally Nut Free Optionally Vegan Rice
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