This is the perfect summer salad.

Lovely to take to a barbeque as it can be made the day before.  Some parts of Australia are really heating up this week and this recipe I can be made early in the day.

Ingredients

• 4 cups of cooked rice
• 1 cup finely chopped dates (I used the Trident Dates)
• 1 cup grated carrot
• 3/4 cup chopped shallots ( I used Spring Onion)
• 1/2 cup roasted cashews coarsely chopped
• 2/3 cup of coriander leaves
• 2/3 cup torn mint leaves

Dressing Ingredients

• 1/3 cup Greek Style plain yogurt (you could use sour cream)
• 2 teaspoons curry powder
• 3 teaspoons granted ginger
• 2 tablespoons canola or safflower oil
• 2 tablespoons lemon juice

Here’s how you put it all together.

Combine all salad ingredient in a large bowl and mix to combine.

Combine all dressing ingredients in a medium bowl and stir to combine.

Stir through the salad.

Serve garnished with extra cashews and coriander.

Serves 6 – 8.

As the Summer heats up, this is a great salad to make early in the day which is very easy.

I use a rice steamer to steam my rice.  2 cups of uncooked rice usually makes about 4 cups of cooked rice.

Here is a print friendly recipe for you.

Enjoy.