Indian Salad Recipe

Indian Salad Recipe

How To Make Indian Salad

Brown rice, peppers, and asparagus are tossed together in a curry-spiced cream for this delicious and filling Indian salad.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • cupsbrown rice
  • 4cupswater
  • 10ozasparagus tips,(1 can), drained
  • 1red bell pepper,seeded, diced
  • 2red apples,cored, diced
  • ¼cupgolden raisins
  • ½cupheavy cream
  • 1tspcurry powder
  • 1tsplemon juice
  • salt and pepper,to taste


  1. Combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, until rice is tender. Drain, if necessary, and cool.

  2. While the rice is cooling, place the golden raisins in a bowl, and fill with enough hot water to cover. Let soak for 20 minutes to plump. Drain.

  3. In a medium bowl, whip the cream until soft peaks form. Fold in the curry powder, lemon juice, salt, and pepper.

  4. In a separate bowl, stir together the brown rice, asparagus, red pepper, apples, and raisins. Fold into the curry cream, and chill.

  5. Serve and enjoy!


  • Calories: 464.62kcal
  • Fat: 13.41g
  • Saturated Fat: 7.34g
  • Monounsaturated Fat: 3.94g
  • Polyunsaturated Fat: 1.24g
  • Carbohydrates: 80.82g
  • Fiber: 7.76g
  • Sugar: 18.29g
  • Protein: 8.60g
  • Cholesterol: 40.76mg
  • Sodium: 1260.59mg
  • Calcium: 89.96mg
  • Potassium: 613.14mg
  • Iron: 3.47mg
  • Vitamin A: 199.08µg
  • Vitamin C: 47.11mg
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