Summer Rice Salad

By LRay

Southern Living

AUGUST 2013, page 138.

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

Step 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.