Photo: Hector Sanchez; Styling: Lydia Degaris Pursell
Hands-on Time
30 Mins
Total Time
30 Mins
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.

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.

Ratings & Reviews

cookiemunster's Review

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

September 07, 2013

Minxie's Review

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.