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Apple Rice Salad

apple rice salad

Since lots of Ashkenazi folks have the custom to refrain from nuts during the High Holiday season I have omitted them from this recipe. But year-round consider adding ¼-½ cup chopped walnuts.

  • Duration
  • Prep Time
  • 8Servings


  • 4 cups cooked brown or wild rice
  • 1 cup thinly sliced celery
  • ¼ cup thinly sliced leeks
  • 4 pitted dates, thinly sliced
  • ¼ cup chopped fresh dill
  • 2 tablespoons lemon juice
  • 3 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil, such as colavita
  • 2 generous tablespoons honey
  • Kosher salt and freshly ground pepper to taste
  • 1 red apple, cored, quartered and thinly sliced


1. In a large bowl, combine rice, celery, leeks, dates, and dill. Gently toss to combine. 

2. In a small bowl, whisk together lemon juice, vinegar, oil, honey, salt and pepper. 

3. Pour dressing over rice salad and toss to coat evenly. Top with apples just before serving.