Gardens are growing, and cookouts are going! This Summer Slaw Rice Salad is the perfect way to take advantage of both! It’s tangy and a little bit sweet and reminds me of my favorite pickled veggies. Yum! Best part…it feeds a crowd.
It’s that time of year where we start thinking about the vegetables growing in our gardens and what we should do with them. This Summer Slaw Rice Salad has you grabbing most of the ingredients from your garden and a few pantry staples.
My Pop’s grows a garden every year and he makes the most out of every veggie. One of my favorite things Pops does with his garden, he gives the extras to family and friends. When the garden is super productive, everyone he knows reaps the benefits. He’s a giver! I’m lucky because I always reap what he sows. When Pop’s garden is productive, I figure out all the ways to consume the veggies.
Most of the veggies get eaten straight away, lots of the veggies get canned, and the extras…well they need a new recipe. This Summer Rice Salad is a perfect way to pull some cabbage, cucumbers, bell peppers, green onions, chives, and parsley from the garden. Toss in a few ingredients and some leftover rice and you have the perfect summer side dish.
No garden? No worries! If you don’t have a garden, you can whip up this Summer Slaw Rice Salad by grabbing a few fresh ingredients from the store.
Mix up the dressing ingredients ahead of time and store in the fridge.
This recipe calls for cold rice. Make up a quick batch earlier in the week while cooking dinner. It’s super easy, just follow the directions on the Riceland bag to make a quick 3 cups cooked rice. Store rice in fridge until ready to assemble.
You can chop the veggies ahead of time and store in a zip top bag until ready to assemble.
Fluff rice with a fork to separate before assembling the salad.
- 3 tablespoons vinegar
- zest of 1 lime
- juice of 1 lime
- ½ tablespoon sugar
- 2 tablespoons chopped chives
- pinch of salt and pepper
- 1/3 cup olive oil
- 3 cups cooked Riceland Extra Long Grain Rice, cold
- 2 cups thinly sliced cabbage
- 1 cucumber, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 green onions, chopped
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Stir together vinegar, lime zest, lime juice, sugar, chives and salt and pepper in a small bowl. Whisk in olive oil until combined. Mix cooked and chilled rice, cabbage, cucumber, red bell pepper, green onions, and parsley in a large bowl. Pour dressing over salad. Incorporate dressing with salad until well combined. Add salt and pepper to taste. Eat and enjoy or cover and refrigerate until ready to serve.
Blog post and recipe provided by Riceland blogger Lacie Ring of EasyPeasyPleasy.com