Polynesian Salad

20m
Prep Time
0m
Cook Time
20m
Ready In

Recipe: #7848

November 14, 2011



"Expect compliments when you serve this delicious salad to family and friends. Great salad for the buffet table, take to potlucks and family gatherings. A delicious and appealing salad that can be made the day before - a real plus when expecting a crowd.This was one of the salads served at our family reunion several years back and one that I have added to my family favourites."

Original is 8 servings
  • DRESSING

Nutritional

  • Serving Size: 1 (198.6 g)
  • Calories 437.6
  • Total Fat - 18.3 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 27.5 mg
  • Sodium - 1537.5 mg
  • Total Carbohydrate - 54 g
  • Dietary Fiber - 2.9 g
  • Sugars - 1.8 g
  • Protein - 13.7 g
  • Calcium - 59.5 mg
  • Iron - 2.7 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Prepare Minute Rice ice according to directions on box. Makes three cups cooked. (Instead of the Minute Rice I use 1 cup uncooked long grain cooked according to package directions to make for the 3 cups cooked rice needed for the salad)

Step 2

Place rice in large serving bowl (preferably clear glass to show off the salad) add in frozen peas, mix

Step 3

Chop vegetables, drain and rinse shrimp add to bowl and mix with rice

Step 4

In bowl add dressing ingredients, oil, vinegar, salt, celery salt, sugar, Accent (optional) soya sauce, curry powder, mix pour dressing over salad tossing well, refrigerate until ready to serve (this can be made the day before)

Step 5

Just before serving add noodles.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the oil for the dressing, choose a neutral-tasting oil such as canola, vegetable, or sunflower oil.
  • If using shrimp, be sure to rinse it thoroughly to remove any excess salt or brine.

  • Substitute brown rice for the Minute Rice for a healthier option. Brown rice is higher in fiber and more nutritious than white rice, making it a beneficial substitution for a healthier salad.
  • Substitute canned tuna for the canned shrimp for a more budget-friendly option. Canned tuna is usually much more affordable than canned shrimp, making it a great substitution if you're looking to save money.

Vegetarian Polynesian Salad Replace the shrimp with 1 can (15 ounces) of drained chickpeas and 1/2 cup of diced red pepper. Omit the soya sauce, and replace the curry powder with 1 teaspoon of smoked paprika.



Grilled Pineapple: This sweet and savory side dish is the perfect accompaniment to the Polynesian Salad. Grilled pineapple is quick and easy to make and adds a tropical flavor to the dish. The caramelized, smoky flavor of the pineapple is the perfect balance to the savory and tangy flavors of the salad.


Coconut Rice: Coconut rice is a delicious and fragrant side dish that pairs perfectly with the Polynesian Salad. It is creamy, nutty, and slightly sweet, making it a great complement to the flavors in the salad. Coconut rice is also easy to make and can be served warm or cold.




FAQ

Q: What type of rice is best for this recipe?

A: For this recipe, we recommend using either instant rice (such as Minute Rice) or long grain rice. If you choose to use long grain rice, make sure to cook it according to package directions to make 3 cups cooked rice for the salad.



Q: What is the best way to prepare the vegetables for the salad?

A: For this recipe, we recommend dicing the vegetables into small cubes, about 1/4 inch in size. This will ensure that the vegetables are evenly distributed throughout the salad.

3 Reviews

dienia b

loved this used real rice and real shrimp lol

5.0

review by:
(10 Jul 2015)

QueenBea

I brought this salad to a pot-luck dinner and it was gone in no time. I was asked for the recipe by a few people and send them the link to the recipe here. Thx for sharing this recipe here.

5.0

review by:
(31 May 2015)

Kimber

This is a great salad and we loved it not only for the taste but because it is something different to have and it tasted so good with our Chinese link sausages on the grill. This will be repeated!

5.0

review by:
(27 May 2013)

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Fun facts:

The Polynesian Salad recipe is believed to have been created by the Polynesian people who lived in the South Pacific islands. This dish was popularized by the famous chef and author, James Beard, who wrote about it in his cookbook, "American Cookery" in 1972.

The ingredients used in this recipe are reflective of the Polynesian culture and cuisine. The use of green peas, celery, green onions, shrimp, chow mein noodles, and curry powder are all staples in Polynesian cooking.