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Salad for 8


Rate this recipe 2.8/5 (26 Votes)


  • 8 oz basmati rice
  • 5 zucchini
  • green cabbage
  • 3 tomatoes
  • 1/2 onion
  • a bowl of raisins (yellow)
  • black olives
  • salt and pepper
  • herbes de provence


Servings 6
Level of difficulty Easy
Preparation time 10mins
Cooking time 10mins
Cost Budget Friendly


Step 1

- Boil rice with salt
- Cut tomatoes into small pieces, then cut cabbage into very thin strips and finely chop the onion.
- Mix the vegetables and leave aside with a peeler make zucchini into "noodles" (stop when you feel the seeds)

Step 2

- Add olive oil to a frying pan
- brown the zucchini tagliatelle with salt and herbs provence. Combine rice, vegetables, raisins and olives
- Garnished with strips of zucchini.

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Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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