ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Summer Rice Salad

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.

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

How to Make It

  1. 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.