Summer Rice Salad

2 Reviews
ADD YOUR REVIEW
Photo: Hector Sanchez; Styling: Lydia Degaris Pursell
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Makes 8 to 10 servings
August 2013
RECIPE BY Southern Living

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

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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Ratings & Reviews

cookiemunster's Review

doughnut77
February 22, 2014
This was so good! It's a very versatile recipe. I subbed lemon for the lime zest and added celery instead of the red pepper since that what I had. All three of my kids loved it.

doughnut77's Review

cookiemunster
September 07, 2013
N/A

Minxie's Review

Minxie
August 08, 2013
Absolutely delicious! I left out the cabbage, chopped the cucumber into small chunks instead of slices and used brown rice. Also added a tablespoon or two of roasted, salted pumpkin seeds before serving. You could easily add a can of rinsed, drained kidney beans or garbanzos to up the nutrition and fiber.