Light and Spicy Creole Rice Salad

By Terri Wuerthner

southernfood.about.com

Light and Spicy Creole Rice Salad

Terri Pischoff Wuerthner

This delicious salad is made lighter in both fat and calories by using a combination of mayonnaise and sour cream, rather than just mayonnaise.

There are so many flavorful ingredients in this lighter version, that the 1/2 cup of mayonnaise omitted is not even noticable!

With just a little bite to it from the pepper and Tabasco, this salad is mild enough to pass as "not spicy." 

Though, as with all Cajun and Creole recipes, you can increase or decrease the amount of spice according to your personal preference. (The spice is usually from various types of pepper, hot pepper sauce, and garlic.)

Light and Spicy Creole Rice Salad

Yield: Serves 6

Ingredients:

• 3 cups cooked rice (about 1 cup raw)
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup sliced green onions
• 1/2 cup chopped green bell pepper
• 3 hard-cooked eggs, chopped
• 2 tablespoons chopped bread and butter pickles (or 2 tablespoons capers)*
• 1 1/2 teaspoons Creole or brown mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon Tabasco sauce

Preparation:

Place the rice, sour cream, and mayonnaise in a large bowl and gently toss to combine. Add the remaining ingredients and gently toss to combine.

*For a different flavor, 2 tablespoons capers may be used instead of pickles. While capers are not a traditional Cajun ingredient, there are a few dishes to which we like to add them. This salad is one, and tartar sauce is another. Rice Salad could be a light entrée with some leftover shrimp, crab, or chicken folded in--add a green salad and you've got a complete meal!

Best if made a few hours ahead to allow the flavors to merge, but keep refrigerated until shortly before serving time. 
* By Terri Wuerthner
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