Summer Rice Salad
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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
½ cup extra-virgin olive oil
4 cups cooked basmati rice, chilled
2 cups thinly sliced napa cabbage
1 ½ cups thinly sliced English cucumbers
1 cup diced red bell pepper
½ cup green onion, thinly sliced
½ cup chopped fresh mint
⅓ cup chopped fresh green onion
чашка cup chopped fresh parsley with flat leaves
Salt to taste
To make
Season the potato salad with mayonnaise to make it fresh and minty. Drizzle this versatile dressing over fresh fruit, fish, or grilled vegetables.
Combine the shallots, vinegar, lime zest, lime juice, Dijon mustard, and honey in a large bowl. Whisk in the olive oil until smooth. Add rice, cabbage, cucumbers, red bell pepper, green onion, mint, green onion and parsley; mix well. Add salt to taste. Cover and refrigerate for up to 4 hours.
Combine the shallots, vinegar, lime zest, lime juice, Dijon mustard, and honey in a large bowl. Whisk in the olive oil until smooth. Add rice, cabbage, cucumbers, red bell pepper, green onion, mint, green onion and parsley; mix well. Add salt to taste. Cover and refrigerate for up to 4 hours.
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Author:Admin
Published: 11/20/2023 8:52 PM
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