Ingredients
| Curry rice salad | |
| 75 g | Flour (protein-reduced) |
| 30 g | Mayonnaise (80% fat) |
| 15 ml (1½ tbsp) | Vinegar |
| ¼ g (1 pinch) | Salt |
| 2 g (½ tsp) | Curry Powder |
| ¼ g (1 pinch) | Pepper |
| 5 g (1 tsp) | Mustard |
| 30 g | Onions, fresh |
| 50 g | Tomatoes, fresh |
| 30 g | Pineapple, canned |
| 100 g | Rice, cooked |
| 50 g | Peas, green, cooked, drained |
| 50 g | Peppers (green, red), fresh |
Cooking Instructions
Curry rice salad with white bread
Mix all ingredients for the sauce. Clean the onion, tomatoes and wash it and cut it into cubes. Also, cut the pineapple into cubes and mix it with the rice and the other ingredients. Season with herbs, if you like it.
Tip: Serve with a toasted white bread grated with garlic.
General information
| Difficulty: | 3 of 5 |
Nutritional information
| 653 kcal | Energy |
| 8.4 g | Protein |
| 185 mg | Phosphate |
| 455 mg | Sodium |
| 486 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |