The nuttiness of the wild rice is complemented in this Asian inspired salad with shredded vegetables, ginger and miso with a kick of spice. Serve this cold or warm as the perfect side dish with a kick.
To make low sodium and oil-free, use low sodium tamari, reduced sodium miso, and substitute tahini for the sesame oil.
Steps
1
Preparing the Dressing
Ingredients
3 tbsp rice vinegar
2 tsp dark (barley) miso (use reduced sodium miso if you need to limit salt))
1 1/2 tbsp Fruit Paste or maple syrup
2 tbsp soy sauce or tamari (or substitute with low sodium tamari)
1 tsp sambal oelek, or to taste
1 1/2 tbsp fresh ginger, finely minced
2 cloves garlic, minced (approx. 2 tsp)
1 tbsp toasted sesame oil (substitute with tahini if you are oil-free)
To start, first prepare the Fruit Paste. For this recipe we typically like to use date paste; however, mango paste also goes nicely with this salad. Also, note that other sweeteners can be used instead of fruit paste.
To prepare the dressing, whisk together fruit paste, vinegar, miso, soy sauce, sambal, ginger, and garlic, as well as the optional sesame oil or tahini.
2
Preparing the Salad
Ingredients
3 cups wild rice, cooked and cooled
3 tbsp green onion, sliced on the bias
1 cup shredded carrot
1 1/2 cup shredded purple cabbage
4 tbsp fresh cilantro, chopped
3 tbsp toasted sesame seeds
lime wedges, for serving
After the wild rice is cooked and cooled, place in a bowl and add the green onions, carrots, cabbage, cilantro and half of the sesame seeds.
Next, add the dressing and gently toss to combine.
When it's time to serve the salad, garnish it with a bit of extra cilantro, the remaining sesame seeds a good squeeze of fresh lime juice.
