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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk dressing ingredients together and set aside. If you can leave it to stand for at least 1/2 an hour the flavours will come together better. | 2. For the rice salad (use basmati or jasmine cooked rice, about 3-4 cups)I brown a chopped onion and half a chopped red or yellow capsicum. Then I add other veges of choice e.g. precooked carrot, corn, peas, beans etc. Pour dressing over about 15 mins before serving. | 3. For the potato salad I use pre cooked large chunks of potato (about 6 medium size potatoes), the browned onion and capsicum and beans, but also add chopped hard boiled eggs. | 4. Both salads are much nicer if served warm, but not hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sunflower oil	1/4	cup		481.78	0.0	0.0	54.5
rice wine vinegar	2	tablespoons		-	-	-	-
soy sauce	1 1/4	1/4		10.6	0.986	1.6280000000000001	0.114
curry powder	1/2	teaspoon		3.25	0.5583	0.1429	0.1401
salt	1/2	teaspoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.