Ceylon Curried Salad

Introduction

History

Ceylon Curried Salad is inspired by the flavors of Sri Lankan cuisine, which is known for its bold and aromatic spices. The combination of curry powder, mayonnaise, and sour cream creates a creamy and flavorful dressing that pairs perfectly with the rice and vegetables in this salad.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to cool the rice before adding it to the salad to prevent it from becoming mushy.

- You can customize this salad by adding your favorite vegetables or protein, such as chicken or shrimp.

- For a vegan version, you can substitute vegan mayonnaise and sour cream for the dairy-based ingredients.

Serving Suggestions

Ceylon Curried Salad can be served as a side dish with grilled chicken or fish, or enjoyed on its own as a light lunch. Pair it with a refreshing iced tea or lemonade for a complete meal.

Cooking Techniques

Be sure to cook the rice according to package instructions and allow it to cool completely before adding it to the salad.

- Use a sharp knife to finely dice the vegetables for a uniform texture.

Ingredient Substitutions

You can use Greek yogurt in place of sour cream for a tangier dressing.

- Substitute red or yellow bell peppers for the green bell pepper for a pop of color.

Make Ahead Tips

Ceylon Curried Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to add the dressing right before serving to prevent the salad from becoming soggy.

Presentation Ideas

Serve Ceylon Curried Salad on a bed of lettuce leaves for a beautiful presentation. Garnish with a sprinkle of diced carrots or grated coconut for added texture and flavor.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or tofu. Serve it alongside a side of naan bread or roti for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for 1-2 minutes until warmed through.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 30g

- Dietary Fiber: 2g

- Sugars: 1g

Fats

- Total Fat: 10g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 15%

- Calcium: 2%

- Iron: 4%

Alergens

Contains dairy (mayonnaise and sour cream)

Summary

Ceylon Curried Salad is a moderate source of carbohydrates and fats, with a low protein content. It is rich in Vitamin C and a good source of Vitamin A.

Summary

Ceylon Curried Salad is a flavorful and satisfying dish that is perfect for a light lunch or as a side dish for a summer barbecue. With a creamy curry dressing and a variety of fresh vegetables, this salad is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Ceylon Curried Salad. It was a warm summer day, and I was visiting my friend Margaret in her cozy little kitchen. Margaret was a wonderful cook, and she always had the most delicious recipes up her sleeve.

As I walked into her kitchen, I was immediately hit by the intoxicating aroma of spices wafting through the air. Margaret was standing at the stove, stirring a pot of curry sauce with a look of pure concentration on her face. I couldn't help but ask her what she was making.

"Oh, it's just a little something I picked up when I was traveling through Sri Lanka," Margaret said with a smile. "It's a Ceylon Curried Salad. Would you like to try some?"

I eagerly nodded, and Margaret began to assemble the salad. She started by chopping up a variety of fresh vegetables – crisp cucumber, juicy tomatoes, crunchy bell peppers, and fragrant onions. She then tossed them all together in a large bowl before adding in a generous spoonful of creamy yogurt and a sprinkle of fragrant curry powder.

As Margaret mixed everything together, the vibrant colors of the vegetables combined with the warm, spicy aroma of the curry created a feast for the senses. I couldn't wait to dig into this exotic dish and taste the flavors of Sri Lanka.

After a few minutes, the salad was ready, and Margaret scooped a generous portion onto a plate for me to try. As I took my first bite, I was transported to a far-off land, where the sun was shining, and the flavors were bold and exotic. The creamy yogurt tempered the heat of the curry, while the fresh vegetables added a burst of crunch and sweetness.

I was hooked from that first bite, and I knew that I had to learn how to make this incredible salad for myself. Margaret graciously shared her recipe with me, and I eagerly set out to recreate it in my own kitchen.

Over the years, I have made this Ceylon Curried Salad countless times, each time tweaking the recipe to suit my own tastes. I have added in extra spices, experimented with different vegetables, and even tried substituting the yogurt for coconut milk for a creamier texture.

But no matter how I change the recipe, the essence of that first taste of Margaret's Ceylon Curried Salad always remains the same. It is a dish that never fails to transport me back to that warm summer day in my friend's kitchen, where the flavors of Sri Lanka danced on my taste buds and ignited my love for cooking.

Now, as I stand in my own kitchen, preparing this salad for my family and friends, I can't help but feel grateful for the serendipitous moment that brought this recipe into my life. It is a dish that has become a staple in my culinary repertoire, and one that I will cherish and pass down for generations to come. For me, this Ceylon Curried Salad is more than just a recipe – it is a memory, a taste of adventure, and a connection to the world beyond my own kitchen.

Categories

| Carrot Recipes | Celery Recipes | Coconut Recipes | Curry Recipes | Green Bell Pepper Recipes | Lemon Juice Recipes | Lettuce Recipes | Mayonnaise Recipes | Sour Cream Recipes | Sri Lankan Recipes | Sri Lankan Salads |

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