Summer Rice Salad

Photo: Hector Sanchez; Styling: Lydia Degaris Pursell
Ditch a mayonnaise-laden potato salad for this fresh, minty number. Drizzle the versatile dressing over fresh fruit or grilled fish or veggies.

Yield:

Makes 8 to 10 servings

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Ingredients

1 small shallot, minced
3 tablespoons white wine vinegar
1 tablespoon loosely packed lime zest
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup extra virgin olive oil
4 cups cooked basmati rice, chilled
2 cups thinly sliced napa cabbage
1 1/2 cups thinly sliced English cucumbers
1 cup diced red bell pepper
1/2 cup thinly sliced green onions
1/2 cup chopped fresh mint
1/3 cup chopped fresh chives
1/3 cup chopped fresh flat-leaf parsley
Salt to taste

Preparation

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.

Note:

August 2013