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Whatever the weather, a Rice Salad makes a fantastic side dish. Serve with your choice of protein, at a barbecue, as part of a buffet or for lunch. This version uses one of my favourite (underrated!) store-cupboard ingredients!
I’ve just worked out, I have been making this Rice Salad for… Ready for this? THIRTY YEARS. Whatttt.
I am convinced that it was first made for me by my friend Naomi’s Mum (but Linda has no recollection so, where did it come from?!)
Anyway, it has to be said, it’s slightly, retro. But, there’s a reason it’s lasted so long in my repertoire, and that is that it’s so good.
I know, tinned mandarins? Trust me, it really works with the salty peanuts and fresh cucumber. I hope you love it!
Why you’ll love this easy Rice Salad recipe
⭐️ Perfect for picnics, lunch boxes or BBQ side dish
⭐️ Cook as part of your weekly meal prep
⭐️ Lots of flavour, crunch and goodness
Serving Suggestions
I love make-ahead recipes like this that can work with different dishes throughout the week – it saves on time and effort, ingredients and cost.
I recommend making a batch of this and adding some Air Fryer Chicken for lunches, or if you need a side to go with leftover Roast Chicken.
It also works well if I’m hosting a bigger meal or barbecue, alongside a main like Lamb Koftas or Pulled Pork.
Rice Salad Ingredients
- Rice – Go for your favourite type of rice in its uncooked form and cook it as per the packet instructions.
- Peanuts – These add a wonderful crunch and I like to use salted roasted peanuts for bigger flavours. You’ll need to roughly chop these up.
- Salad – Chop up spring onions and cucumber for fresh flavour that go well with the nuttiness.
- Mandarins – Go for tinned ones in juice. I know it’s retro but keep the faith! This adds a lovely delicate sweet, zesty flavour that pairs with the creamy/nutty combo. Keep the juice for the dressing.
- For the dressing – Make this up with extra virgin olive oil, white wine vinegar, the mandarin juice and some peanut butter.
- Salt and pepper – Season generously.
How to make a Rice Salad
1. Mix the dressing ingredients together in a bowl (as per recipe below).
2. Add all of the ingredients together in a bowl and mix well before serving.
Dietary notes
- This recipe is vegan, dairy free and gluten free (but you should always check the labels to be certain).
Storing
In the fridge Keep this in the fridge for up to 3-4 days. The flavours will improve if left for a while, however the salad and nuts may lose their ‘bite’. You can always make up the rice ahead of time and add the salad just before serving.
Please note: Be sure to follow cooked rice food safety guidelines (i.e. do not leave it at room temperature, cool it very quickly in the fridge.)
In the freezer I wouldn’t recommend freezing this recipe.
More delicious salad recipes…
Under 15 minutes
Orzo Pasta Salad {15 Minute Meal}
Side Dishes
Greek Salad
Under 15 minutes
Pesto Pasta Salad {15 Minute Meal}
Side Dishes
Waldorf Salad
FAQs
No, go for whatever you prefer and cook it to the packet instructions and cool. I sometimes use wholemeal basmati, which my children are not keen on but I love!
Be sure not to overcook the rice as you don’t want mushy rice salad.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Rice Salad {with Nutty Zesty Dressing}
Ingredients
- 250 g Dry rice, I like Basmati
- 100 g Salted roasted peanuts, Roughly chopped
- 6 Spring onions, Finely chopped
- 1/2 Large cucumber, Cut into 1cm pieces
- 300 g Mandarins in juice, 1x tin | Drained (keep the juice)
For the dressing:
- 5 tbsp Extra virgin olive oil
- 4 tbsp White wine vinegar
- 1 tbsp Peanut butter
- 2 tbsp Juice from mandarin tin
Instructions
- Cook the rice according to the packet instructions.
- Meanwhile, chop your peanuts, spring onions and cucumber. Drain the mandarins and set aside 2 tbsp of the juice.
- Mix up your dressing in a bowl using the olive oil, white wine vinegar, peanut butter and the reserved juice from the mandarins.
- When the rice is cooked, cool immediately by running cold water through the sieve you drained it in. Put it into a large bowl, add your other chopped ingredients and the dressing, and mix well.
- Serve immediately or refrigerate in an airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fanastic recipe, it’s so easy and goes with so many things.