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
Total:
Recipe from Southern Living

More From Southern Living

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Summer Rice Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy