Rice Noodle and Apricot Salad Recipe
This Rice Noodle and Apricot Salad combines tender noodles, sweet apricots, crisp vegetables, and a lightly curried dressing for a refreshing and colourful side dish.
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Ingredients
1 cup Raw Rice Noodles
1 410g Tin Apricot Halves
1 tsp Curry
1/2 Green Pepper
1 Onion (small, finely chopped)
1/2 tsp Sugar
Salt to Taste
Instructions
- Boil 1 cup raw rice noodles in salted water until soft, then drain well.
- Drain a 410 g tin of apricot halves, reserving the syrup.
- Cut the apricot halves into bite-sized pieces.
- Mix 1 tsp curry powder into the reserved apricot syrup until well blended.
- Finely chop 1/2 green pepper and 1 small onion.
- In a large bowl, combine the cooked noodles, apricot pieces, chopped green pepper, and chopped onion.
- Pour the curry-syrup mixture over the salad and mix gently.
- Add 1/2 tsp sugar and salt to taste, adjusting seasoning if needed.
- Chill the salad before serving for the best flavour.
Hints & Tips
- Use firm apricots – Firmer fruit pieces hold their shape better in the salad.
- Make it ahead – The flavours develop beautifully if the salad chills for at least an hour before serving.
- Adjust the spice – Add more curry powder for a stronger kick or keep it mild for a sweeter flavour profile.
- Serve chilled – This salad is best served cold, making it a great summer side dish.
- Try fresh herbs – A sprinkle of chopped coriander can add extra freshness.
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