Cut the salt cod into pieces and soak in cold water for 24 hours changing the water 3-4 times. Cook the rice in a large quantity of boiling salted water for 15 to 18 minutes. Drain the rice and run under cold water. Cook the carrots and cabbage separately in boiling water for 3 minutes each. Dry the salt cod and slice thinly. Place the salt cod, rice, carrots and cabbage in a bowl and mix well. Whisk together 1/2 cup olive oil and 2 tablespoons vinegar, season with salt and pepper and toss with the salad.
