Vegetable and Rice Salad
📜 Collection: Elizabeth Knee Collection | ✍️ Attribution: Unattributed | 📂 Category: Salads A simple and refreshing cold rice salad tossed with sweet peas, shredded carrots, green onions, and a creamy mayonnaise dressing. Perfect for potlucks, picnics, or an easy weekday side dish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 0 mins | 1 hr | 4 servings |
🔪 Key Equipment
- Mixing bowl
- Measuring cups
- Measuring spoons
- Chef’s knife
- Grater
Ingredients
Salad Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 tbsp | Vinegar | |
| 1 clove | Garlic | minced |
| 2 cups | Rice | cooked |
| 1 package | Peas | frozen, thawed |
| 1/2 cup | Carrots | shredded |
| 1/4 cup | Green Onion | chopped |
| 1 cup | Mayonnaise |
Instructions
Assembly and Chilling
- In a large mixing bowl, combine the 1 tbsp vinegar, 1 clove minced garlic, 2 cups cooked rice, 1 package thawed peas, 1/2 cup shredded carrots, and 1/4 cup chopped green onion.
- Stir in the 1 cup mayonnaise until the salad is evenly coated, creamy, and well combined.
- Cover the bowl tightly and chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld beautifully.
💡 Make-Ahead & Storage: This salad can be made up to 24 hours in advance. Keep covered and refrigerated until ready to serve; stir gently before presenting.
Original Recipe Scan
