Kitchen > Recipes > Colourful Brown Rice Salad

Colourful Brown Rice Salad

Colourful Brown Rice Salad | Border Park Kitchen
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Dairy Free

Gluten free icon | Border Park Kitchen

Gluten Free

For food allergies and intolerances, please carefully check the ingredient list on each product before using or consuming.



  • 1 cup brown rice, cooked and cooled
  • 2 – 3 sticks celery, diced
  • ½ red capsicum, diced
  • 2 carrots, diced
  • 2 scallions, finely sliced
  • ¼ cup sunflower seeds
  • ¼ cup cashews
  • ¼ cup currants



  • 125ml (½ cup) olive oil
  • 80ml (1/3 cup) soy sauce
  • 40ml (2 tbsp) lemon juice
  • 1 clove garlic, crushed
  • Salt and pepper to taste


  1. Make dressing. Mix all ingredients together in a small bowl. Set aside.
  2. Assemble salad. Mix all ingredients together in a large bowl.
  3. Mix dressing through. Pour dressing over salad and mix thoroughly. You may not need the full amount of dressing, so eyeball it as you’re pouring it in.
Serve with:  

Perfect for serving at a BBQ, or alongside a quiche.


For gluten-free, ensure your soy sauce is free of gluten.


Use whatever salad ingredients or nuts and seeds you have available. You can’t go wrong! And if you only have white rice, don’t let that stop you from making this salad. It won’t be a hearty or have a nutty flavour, but it will still be delicious.

More substantial:  

Mix some diced meat or thinly sliced omelette or feta through to make it a complete meal.

Boost the flavour:  
  • This salad benefits from being made a few hours, or a day in advance so the flavours have time to meld and develop.
  • If desired, toast the sesame seeds and cashews over a hot dry pan for several minutes – keeping a close eye on them so they don’t burn.
Storage suggestions:  

Store in an airtight container in the fridge for up to 5 days. Not suitable to freeze. Mix thoroughly before serving to distribute the dressing.

Peri’s Tip:  

This dressing keeps well in the fridge for at least 2 – 3 weeks. Consider making a double batch and using it to dress other salads, or to pour over roasted vegies, fried eggs, sushi rolls, or marinade meat.

Peri's Recipe Reflections:

I first encountered this version of brown rice salad at a BBQ at my sister’s share house in Dubbo way back in 2003.

I’d seen plenty of versions based on white rice, with curry powder or saffron and a few sultanas and some chopped herbs mixed through. Those versions were mostly rice. They were dry, and if I’m honest, I didn’t find them very appetizing.

But this salad was different. It featured brown rice (which I prefer), it had a zingy dressing, and was bursting with colourful, flavoursome ingredients. The best (or worst) thing was that it was so moreish. 3 times I went back to scoop more onto my plate ?

Later than night, I text Sarah, my sister’s friend, and begged for the recipe.

And now I’m passing it onto you. Because, really, this cheerful, festive-looking salad is worth sharing. I hope you get to make it soon.


Peri x


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