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Photo: Hector Sanchez; Styling: Lydia Degaris Pursell

Summer Rice Salad

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

Southern Living AUGUST 2013

  • Yield: Makes 8 to 10 servings
  • 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.

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Summer Rice Salad recipe

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