5 mins Prep
15 mins Cook
Rating (click to rate)
based on 142 ratings.
red, chopped finely
Grated Carrot And Zucchini
Nutritional information does not include the following ingredients: Green Shallots, Grated carrot and zucchini
Please Note – Nutritional information is provided as a guide only and may not be accurate.
This Cold Rice Salad is perfect for the hot summer days as it is a no fuss recipe.
It’s refreshing, crunchy to eat with the different textures and very simple! Just adding, mixing and shaking things up then you have a meal for the entire family!
You can use any crisp veggies you want in this recipe to cater for your families tastebuds!
Cook the rice in salty water until tender (about 12 – 15 minutes).
Drain the rice, and cool in the fridge.
Mix together in a bottle with a lid the olive oil, white vinegar, mustard powder and sugar.
Shake to combine well.
Place the remaining ingredients in a large bowl and pour the dressing over the top.
Mix well to combine.
Garnish with additional shallots or coriander if desired.
Recipe Hints and Tips:
- Keep covered and refrigerated for a maximum of two days.
- You can substitute the white rice for brown rice for a crunchier and healthier result.