Cajun Rice Salad Recipe #373571
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 recipe#373598 for the vinaigrette, though you might choose to use another.
30 min | 30 min prep
SERVES 4 -6
- 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
- Cook rice according to packet instructions. Cool the rice.
- Combine the cooked rice, peppers, chilli, red onion and celery in a salad bowl.
- Toss thoroughly with sufficient vinaigrette to moisten, and season to taste with the optional Tabasco.
- Sprinkle with the chopped spring onions and parsley before serving.
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5 stars