Curried Rice Salad with Melon Raisins and Peanuts
Bright, vibrant, and full of bold flavors, this Curried Rice Salad with Melon, Raisins, and Peanuts offers a unique twist on traditional rice salads. Perfect for summer gatherings or a light, make-ahead meal, it features fluffy long-grain rice coated in a fragrant curry-lime dressing. Sweet bursts of honeydew or cantaloupe pair harmoniously with golden raisins, while roasted peanuts add satisfying crunch. Chopped green onions and fresh cilantro bring an herby freshness, tying it all together beautifully. This easy-to-make recipe is not only visually stunning but also packs a delightful mix of sweet, savory, and tangy flavors. Serve chilled for maximum flavor—the ultimate refreshing side dish or stand-alone delight!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon curry powder
- 2 tablespoons olive oil
- 1 cup honeydew melon or cantaloupe (diced)
- 1 cup golden raisins
- 1 cup peanuts (roasted, unsalted)
- 3 stalks green onions (chopped)
- 2 tablespoons fresh cilantro (chopped)
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 0.5 teaspoon black pepper
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium heat.
Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
Once cooked, remove the rice from heat and let it cool completely to room temperature. You can spread it on a baking sheet to cool faster.
In a small bowl, whisk together the curry powder, olive oil, lime juice, and soy sauce to create the dressing.
In a large mixing bowl, combine the cooled rice, diced melon, golden raisins, peanuts, green onions, and cilantro.
Pour the curry dressing over the rice mixture and toss gently to combine, ensuring all ingredients are coated evenly.
Season with black pepper to taste. Adjust seasoning further with more lime juice or salt if desired.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled as a refreshing side dish or light main course. Enjoy!
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5074 mg | 221% | |
| Total Carbohydrate | 237.7 g | 86% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 126.7 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2978 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
