Raisin, Rice and Carrot Salad

Name: Raisin, Rice and Carrot Salad
Prep time: 10 min
Total time: 10 min
Yield: 2 cups, 4 serving(s)
Ingredients: 2 tablespoons mayonnaise; 1/4 cup buttermilk; 1/2 tablespoon cider vinegar; 1 teaspoon honey; 1 cup cooked brown rice; 1 cup shredded carrot; 2 tablespoons thinly sliced green onions; 1/2 cup raisins; 1/4 cup sunflower seeds (optional)

Submitted by januarybride

"A light, refreshing salad from the California Raisin website; definintely a make-ahead recipe as it gets better on day 2 and 3. I think it would be grand made with wheatberries and served as a main course! NOTE: I made this using low fat mayo and fat free buttermilk and my dressing was too thin, so I had to add an extra tbsp of mayo to thicken it up. And next time, I will add some apple cut into small matchsticks."

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photo by januarybride

Ready In:: 10mins
Ingredients:: 9
Yields:: 2 cups
Serves:: 4

ingredients

2 tablespoons mayonnaise
¹⁄₄ cup buttermilk
¹⁄₂ tablespoon cider vinegar
1 teaspoon honey
1 cup cooked brown rice
1 cup shredded carrot
2 tablespoons thinly sliced green onions
¹⁄₂ cup raisins
¹⁄₄ cup sunflower seeds (optional)

directions

Measure mayonnaise into a medium bowl. Slowly add buttermilk, whisking until smooth. Whisk in vinegar and honey.
Stir in rice, carrots, onion, raisins and sunflower seeds if using; mix well.
Chill thoroughly, preferably at least 24 hours if possible.

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Reviews

I used regular mayo along with a reduced fat buttermilk, that that worked fine for me! Also took your suggestion & included some thin apple sticks from a fresh Fuji apple! You have a great tasting salad here, & a definite keeper recipe ~ Thanks for sharing it! [Made & reviewed for the VIP in the Vegetarian/Vegan Recipe Swap 24]

Sydney Mike