Total Time
15mins
Prep 15 mins
Cook 0 mins

I don't rememeber where I got this recipe, but it's a great way to use leftover white rice from meals or Chinese takeout!

Ingredients Nutrition

Directions

  1. For salad, toss all salad ingredients together in large bowl.
  2. In a seperate bowl, combine all dressing ingredients and mix well. Pour dressing over salad and toss well to coat.
Most Helpful

Totally delicious and a wonderfully tasty way to use up left-overs. (I had rice and pulled pork.) Made some changes for taste preferences and economy (didn't want another trip to the grocery) --use left-over regular green cabbage, shredded; chopped yellow onion, and sliced celery and red pepper; added about 1/2 tsp. dill weed--WOW! Made and refrigerated to meld flavors for about 1.5 hours. Terrific salad, Parsley!! Had TWO helpings. :) Made for the Salad event in Cooking Photos.

Caroline Cooks April 05, 2010

Great and unusual salad - I used pork mince in mine and it was very successful. It made a generous amount too which is always useful. Made for ZWT4 - so many thanks for posting.

katew May 27, 2008

I cut the recipe in half using some leftover pork and rice. I actually made this for lunch tomorrow, but had to go ahead and try it tonight. It was super easy to make and the flavors combined nicely.

Dreamgoddess July 13, 2006

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