10-Minute Curry Rice Salad

This 10-minute curry rice salad is a quick, creamy side dish made with cooked rice, peppers, onion, tinned peaches and a sweet-savoury curry dressing. It's ideal for using up leftover rice and comes together without cooking anything new.

It has the same braai-table energy as a classic South African curry noodle salad, but with rice instead of pasta and a softer, creamier dressing. Serve it chilled or at room temperature for braais, BBQs, potlucks or packed lunches.

Curry rice salad vs curry noodle salad

Curry rice salad is made with cooked rice and a creamy curry dressing, while curry noodle salad is usually made with pasta and a sweet, tangy curry dressing. This rice version is quicker, softer and ideal when you have leftover rice to use up.

If you're after the more traditional South African pasta version, try my South African curry noodle salad. For a quick rice-based side, this one is the easier option.

Key ingredient notes and substitutions

Cooked rice

This salad works best with cold, cooked rice where the grains are separate. Leftover long-grain white rice is ideal. Brown rice also works, but white rice gives a softer, more classic texture. Avoid sticky or mushy rice, as it will make the salad clumpy.

No leftover rice?
Cook 1 cup of dry long-grain rice with 1½ cups of water and ½-1 teaspoon salt. Let it cool completely before mixing it with the vegetables and dressing.

Red and green peppers

Finely diced peppers add colour and crunch. Red pepper is sweeter, while green pepper gives a sharper, more savoury flavour. Use one colour if that's what you have.

Onion

Use a small onion, shallot or spring onion. Chop it finely so you don't get harsh chunks in the salad.

Tinned peaches

Use tinned peaches in syrup if you like a sweeter curry salad. Drain them well before adding so the dressing doesn't become watery. If your peaches are very soft, stir them in gently so they don't break up too much.

Mayonnaise

This makes the dressing creamy. Use your favourite mayo, but avoid anything too strongly flavoured.

Fruit chutney

Mango, peach or Mrs Ball's-style chutney works well. Avoid tomato or red onion chutney, as they change the flavour too much.

Mild curry powder

Mild curry powder gives warmth without making the salad hot. Add a little extra if you want a stronger curry flavour.

Lemon juice

Start with 1 tablespoon, then taste before adding more. It should brighten the dressing, not make it sharp.

How to make curry rice salad

1. Add the mayonnaise, fruit chutney, 1 tablespoon lemon juice, oil, curry powder and sugar to a bowl.

2. Whisk until smooth and there are no small lumps of curry powder left. Taste the dressing and add more lemon juice if you want it sharper.

3. Add the cooked, cooled rice, diced peppers, onion and drained peaches to a large mixing bowl.

4. Spoon over the dressing and gently fold everything together until the rice is evenly coated. Try not to mash the rice or break up the peaches too much.

5. Taste and adjust with salt, black pepper or a little extra lemon juice if needed.

6. Transfer to a serving bowl and finish with extra peach slices, black pepper or chopped fresh herbs, if you like. Serve chilled or at room temperature.

Variations

Add dried fruit - Raisins, dried apricots, dried cranberries or chopped apple work well with the curry dressing.

Add crunch - Try toasted almonds, cashews, peanuts, celery or extra peppers.

Make it more filling - Add cold diced chicken, ham, crispy bacon or cubes of cheese.

Make it fresher - Stir through chopped parsley, coriander or spring onion before serving.

Make it sweeter - Add a little extra chutney or a few more chopped peaches.

Make it tangier - Add extra lemon juice, a splash of vinegar or a spoonful of yoghurt.

What to serve with curry rice salad

This curry rice salad works best as a cold side for braais, BBQs, picnics and potlucks. Serve it with grilled chicken, boerewors, steak, burgers, cold meats, quiche or simple sandwiches.

It also works well with saucy mains because the rice soaks up flavour without becoming too heavy.

For a bigger spread, serve it with Greek roast chicken, Chinese chicken on a stick, Bang Bang chicken skewers, crustless bacon and mushroom quiche or cheesy chicken rissoles. If you want another cold side, try my South African potato salad or South African curry noodle salad.

Storage

Store curry rice salad in an airtight container in the fridge for 2-3 days.

It tastes best once chilled for a little while, and it's still good the next day. Stir before serving, as the dressing can settle slightly.

I don't recommend freezing it. The rice, peppers and peaches can change texture once thawed.

Safety note

Because this contains cooked rice and mayonnaise, don't leave it sitting out for long periods. Keep it chilled until you're ready to serve.