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Indian-style rice salad from The Minimalist at The New York Times by Mark Bittman

  • scallions
  • cauliflower
  • cilantro
  • coconut milk
  • curry powder
  • rice wine vinegar
  • peas
  • brown rice
  • jalapeño chiles
  • cooked potatoes

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Notes about this recipe

  • Eat Your Books

    Can substitute basmati rice for brown rice, and any hot fresh chiles for jalapeño chiles.

  • hillsboroks on February 28, 2017

    This salad is a great change of pace side salad. I had leftover cooked white rice and was looking for some thing to serve with grilled Salmon with Apple Date Chutney from Epicurious. I went a bit light on the curry powder and hot pepper sauce but would add more of each the next time. I foresee it as something I would proudly take to the next potluck or picnic.

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