Description
Colorful crab rice salad. Light but filling summer main course or side dish. Serve with toast.
Ingredients
- 1 ½ cups water, or more to taste
- 1 cup jasmine rice
- 1 (8 ounce) package imitation crabmeat
- 1 ½ cups mayonnaise
- ½ cup diced red bell pepper
- ½ cup chopped cashews
- ½ cup peas
- 3 tablespoons sesame oil
- 1 tablespoon curry powder
- 2 stalks green onion, thinly sliced
- 1 medium lemon, juiced
- salt and ground black pepper to taste
Instructions
- Bring 1 1/2 cups water to a boil in a saucepan. Stir in rice
- cover
- and reduce heat to low. Simmer until rice is tender and water has been absorbed
- about 15 minutes
- adding a few more tablespoons water if needed.
- Transfer rice to a bowl. Stir in imitation crab
- mayonnaise
- bell pepper
- cashews
- peas
- sesame oil
- curry powder
- green onion
- and lemon juice until combined. Season with salt and pepper. Refrigerate for 3 hours before serving.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 3 hrs 30 mins
Servings: 8