Curried Rice Salad

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Makes 25 cups

3 quarts cooked rice (brown, white, or a mix)
2 bunches green onions, thinly sliced including green tops (about 4 cups)
3 large carrots, grated
3 celery stalks, thinly sliced
2 red bell peppers, diced
2 cups finely shredded green cabbage
1 cup finely shredded red cabbage
1 cup finely chopped parsley

2/3 cup balsamic or cider vinegar
1/2 cup seasoned rice vinegar
1/3 cup apple juice concentrate or 3 tablespoons sugar
1/4 cup olive oil
1 tablespoon toasted sesame oil
1 tablespoon stoneground or dijon mustard
2 teaspoons curry powder
2-1/2 teaspoons salt
1 teaspoon black pepper

Combine the cooked rices in a large bowl. Add the onions, carrots, celery, cabbages, bell peppers, and parsley. Stir to mix.

Mix the vinegars, apple juice concentrate (or sugar), olive oil, toasted sesame oil, mustard, curry powder, salt, and pepper. Pour over the salad and toss to mix.

Nutrition information per serving:
136 calories
2 g protein
24 g carbohydrate
3 g fat
160 mg sodium

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