3 cups finely chopped red cabbage 3 cups unsweetened puffed brown rice

1½ cups tightly packed mint leaves, chopped

1 cup tightly packed parsley leaves and slender stems, chopped

3 tablespoons olive oil

3 tablespoons fresh lemon juice, plus more to taste

2 teaspoons prepared yellow mustard

½ teaspoon salt, or to taste

Zest of 1 large lemon

In a large bowl or storage container, combine cabbage, puffed brown rice, mint, and parsley. In a small bowl, whisk together oil, lemon juice, mustard, salt, and lemon zest. Pour dressing over salad and toss to coat. Add more lemon juice and salt, if needed. Serve immediately or refrigerate.