1. Whisk dressing ingredients together and set aside. If you can leave it to stand for at least 1/2 an hour the flavours will come together better. 2. For the rice salad (use basmati or jasmine cooked rice, about 3-4 cups)I brown a chopped onion and half a chopped red or yellow capsicum. Then I add other veges of choice e.g. precooked carrot, corn, peas, beans etc. Pour dressing over about 15 mins before serving. 3. For the potato salad I use pre cooked large chunks of potato (about 6 medium size potatoes), the browned onion and capsicum and beans, but also add chopped hard boiled eggs. 4. Both salads are much nicer if served warm, but not hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
