Brown Rice Salad with Cabbage and Celery


  • 4 cups cooked brown rice, at room temperature
  • 1/2 head small cabbage, thinly sliced
  • 3 stalks celery, sliced crosswise
  • 3 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh tarragon
  • Olive oil
  • Balsamic vinegar
  • Salt and freshly ground black pepper
  • Generous handful of toasted walnuts, chopped


  1. In a large bowl, combine rice, cabbage, celery, parsley, and tarragon.
  2. Drizzle with olive oil and vinegar to taste. Toss to coat. Season with salt and pepper.
  3. Add walnuts and toss. Serve immediately to enjoy while the walnuts are crisp.
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