Confetti Rice Salad

I adore salads, but my kids don’t seem to share my love. So here’s a tasty rice salad to try and tempt them. Not too complex whilst being packed full of tasty vegetables and flavour. It was quite a success, and would also work perfectly in a buffet, with a BBQ, on a picnic, a simple lunch or side. Fresh, colourful rice salad – what’s not to like?

Confetti Rice Salad (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)


serves at least 4

  • 200g rice, cooked and cooled to room temperature
  • 1/4 cup cider/white wine vinegar
  • 2 tbsps extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 pepper, finely chopped
  • 2 spring onions, sliced
  • 1/4 cup raisins
  • 1/2 cup sweetcorn
  • 1 handful coriander, roughly chopped

–  Stir the vinegar, oil and salt into the rice.

– Mix in all the other ingredients.

– Serve (that was easy!)


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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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