Winter Rice Salad

Name: Winter Rice Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Rice Ribe 1.67 cups; Cabbage red 3 oz; Cauliflower 2.8 oz; Carrots 2.8 oz; Walnut kernels ½ cup; Thyme 3 sprigs; Extra virgin olive oil to taste; Fine salt to taste; Lemon juice 2 ¾ tbsp; Fine salt to taste; Black pepper to taste

it fr de es br

Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Very easy
Prep time: 20 min
Cook time: 15 min
Serving: 4

PRESENTATION

Alright, so here's the scoop on this winter rice salad. It gives such a fresh twist to the classic rice salads that folks in Italy—yeah, Italy—usually enjoy. Seriously good stuff. Unlike the typical summer variety, this dish is loaded with crunchy cabbage, tender carrots, and toasted walnuts, all with a golden thyme aroma that’s just, I mean, delightful.

And look, the real kicker here is the citrusy citronette dressing. It adds a tangy zip that really really brings the veggies to life. In Italian kitchens, these kinds of winter salad recipes are all about seasonal ingredients—savoy cabbage or even a bit of radicchio work beautifully. And the best part? You can serve this salad warm—which is a tasty change from the usual chilled rice salads in Italy. Pretty much perfect for colder days.

Plus, it is one of those dishes you can prepare ahead of time; it’ll still taste fresh and bright when you’re ready to dive in. And here's the thing, as the holidays roll around, this dish just slides right in as a holiday rice salad or even a festive rice salad. It's kinda like the star on any buffet or potluck table. The mix of crunchy nuts and moist grains keeps everyone coming back for more.

Some folks like to use wild rice or even black rice for more color and texture, giving this wild rice salad a unique flair. Italian cooks often throw in roasted root vegetables or use whatever nuts they’ve got on hand. So yeah, every batch can turn out a bit different. This flexibility means it’s one of those winter salad recipes that never gets old. Whether you pack it for lunch or serve it as a side on a chilly night, it’s one of those hearty and comforting seasonal dishes that feels both practical and a bit special. Really warms the soul and delights the palate. Cannot go wrong.

INGREDIENTS

Rice 1.67 cups (320 g) - Ribe

Cabbage 3 oz (80 g) - red

Cauliflower 2.8 oz (80 g)

Carrots 2.8 oz (80 g)

Walnut kernels ½ cup (50 g)

Thyme 3 sprigs

Extra virgin olive oil to taste

Fine salt to taste

for the citronette: Lemon juice 2 ¾ tbsp (40 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Winter Rice Salad

To prepare the winter rice salad, bring water to a boil in a pot, then salt it and cook the rice for the time indicated on the package 1. While the rice is cooking, wash and prepare the vegetables: julienne the cabbage 2 and cut the cauliflower florets into small pieces 3.

Now, peel the carrots with a vegetable peeler 4 and julienne them 5. In a pan, heat oil and thyme 6.

Pepper 7 and toast the walnuts for a few minutes 8. Set aside the toasted walnuts and prepare the citronette: squeeze the lemon juice 9.

Strain the juice 10 and pour it into a bowl 11, then salt, pepper, and mix 12. Transfer the citronette to a kitchen squeeze bottle.

In a large bowl, pour in the carrots and cabbage 13 and the cauliflower, then dress with the citronette 14. Drain the rice, which should be cooked by now 15.

Dress the rice with the oil 16 and mix. Now combine the rice with the vegetables 17. Serve the warm winter rice salad garnished with the toasted walnuts 18!