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Suggestion for dressing for rice salad, please!

We have been eating barrels of salad which has been good but I'm a little weary of oil and vinegar type dressings.

Tonight I am using up leftover rotisserie chicken and really good brown rice in combination with cole slaw mix, onions, cilantro, and maybe some sauteed almonds.

If you have a different slant on a dressing, please send it my way. The heat has zapped my brain. :<((

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  1. Combine 3/4 cup mayonnaise, 1/4 tsp lemon zest, 1/4 cup lemon juice, 1 tablespoon horseradish, 1/4 tsp. garlic powder, 1 Tbsp. mustard. Salt and pepper to taste; or:
    1/3 cup mayonnaise, 1/8 tsp. curry powder, juice from green olives or artichoke hearts; or:
    4 Tbsp olive oil (or salad oil) 1/2 tsp lemon zest, 3 Tbsp. lemon juice, 3 Tbsp. sour cream (or yogurt)

    1 Reply
    1. re: todao

      Thanks so much, todao. I had exactly three T of sour cream on hand, so made the third recipe.

      It is delicious and different.

      Thanks so much for your prompt suggestion!

    2. Mmmmn. Good time of year for rice salad. Have you tried Sri Wasano's Infamous Indonesian Rice Salad from the Moosewood Cookbook (Mollie Katzen)? Google it for the recipe!

      1 Reply
      1. re: kbjesq

        Thanks for the suggestion, kbj. Will do.

      2. Go simple and basic.

        Salt, black pepper, and cayenne pepper.

        1 Reply
        1. re: ipsedixit

          Hmmm, cayenne -- hadn't thought about that.....Thanks, ipsedixit

        2. We do this one a lot: http://www.epicurious.com/recipes/foo...

          Lots of possible variations on the rice/meat...

          1. I've done this one a lot: http://www.epicurious.com/recipes/foo...

            I don't fuss with the dressing as much as they want you to do. This is also good with brown rice and very dramatic with red or black rice.

            1. Your choice of purchased dressings, or recipes, is infinite. There is no dressing that isn't appropriate for a rice salad.

              Sounds like you would do well to stock your pantry with several types of vinegars and oils. Any vinaigrette can be transformed by adding mayo and/or sour cream.

              When I am having cold seafood in a salad, I prefer a version of pink cocktail sauce as the dressing. Whisk your choice of sweetening into mayo. It's important to mix thoroughly for the final product to be smooth. Roughly a tsp of sugar to 2 oz mayo. Then mix in a tsp of prepared horseradish and 4 oz. chili sauce (the red kind next to the ketchup in the supermarket). That's a guesstimate. I use Splenda, and never measure. Sometimes I add a tbsp of pickle relish too.
              Which reminds me - save the brine from your pickle jar to use instead of plain vinegar in your homemade vinaigrettes.

              1. i have an all-purpose lemon white-wine vinaigrette that i use for salads, stuffed endives, and anything else that will take acidic/slightly sweet/citrus/etc... but i know you're over oil/vinegar.

                i also like to wild rice with chopped nuts, scallions, currants, orange zest, a splash of orange juice and olive oil. sometimes a pinch of turmeric.

                other thoughts:
                toss with a cilantro or basil pesto
                season with garam masala, salt and pepper, stir in some diced sauteed onions
                toss with butter, roasted garlic and parmesan