Photo: Hector Sanchez; Styling: Lydia Degaris Pursell
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Makes 8 to 10 servings

Ditch a mayonnaise-laden potato salad for this fresh, minty number. Drizzle the versatile dressing over fresh fruit or grilled fish or veggies.

How to Make It

Stir together shallot, vinegar, lime zest, lime juice, Dijon mustard, and honey in a large bowl. Whisk in olive oil until blended. Add rice, cabbage, cucumbers, red bell pepper, green onions, mint, chives, and parsley; toss. Add salt to taste. Cover and chill up to 4 hours.

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