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Nutrition Facts
Serving Size 1 (98g) Recipe makes 4 servings The following items or measurements are not included below: 1 small parsley
Calories 153
Calories from Fat 3		(2%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 86mg		3%
Potassium 178mg		5%
Total Carbohydrate 33.9g		11%
	Dietary Fiber 1.5g	6%
	Sugars 1.6g
Protein 3.4g		6%
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Cajun Rice Salad

Recipe #373571 | 30 min | 30 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Karen Elizabeth
May 21, 2009

Peppers of every kind are crucial to Cajun cooking, this colourful salad uses red, yellow and green capiscums, as well as peppery spices. Make it as chilli-hot as you can stand, to give this vigorous dish its authentic Cajun effect! Posted for ZWT5, from Linda McCartneys "World Of Vegetarian Cooking" The recipe uses Lindas Creole Vinaigrette for the vinaigrette, though you might choose to use another.

SERVES 4 -6 (change servings and units)

Ingredients

150 g long-grain rice
40 g red peppers, chopped
40 g yellow peppers, chopped
25 g tinned mild green chilies, chopped finely
40 g red onions, chopped finely
1-2 stick celery, chopped finely
creole vinaigrette
Tabasco sauce (optional)
4 spring onions, chopped finely
1 small bunch parsley, chopped finely

Directions

1
Cook rice according to packet instructions. Cool the rice.
2
Combine the cooked rice, peppers, chilli, red onion and celery in a salad bowl.
3
Toss thoroughly with sufficient vinaigrette to moisten, and season to taste with the optional Tabasco.
4
Sprinkle with the chopped spring onions and parsley before serving.

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Featured Reviews for This Recipe

From: Kumquat the Cat's friend

On Nov 10, 2009

Was this ever good! Ate the leftovers for breakfast. I used the recommended vinaigrette recipe, which was crucial to the taste. I made no changes to this recipe at all.

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From: daisygrl64

On Sep 29, 2009

Excellent dish. My daughter really enjoyed the heat in this rice recipe. I also used your Vinaigrette to go with it. Made for Cajun Photo Forum Event.

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From: Susie D

On Sep 19, 2009

I made this to serve alongside baked tilapia and thought it a flavorful side dish. It is very colorful & spicy. I enjoyed the heat level especially paired with a mild entree. I did use Lindas Creole Vinaigrette and Lindas Cajun Spice Mix. Made for Fall '09 Pick A Chef.

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From: Debbwl

On Aug 17, 2009

This is a good side for BBQ’s. It has great color and the flavor complements the grill very well. Made using brown rice, Lindas Creole Vinaigrette which was made using Lindas Cajun Spice Mix.

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