Recipes > Asian Wild Rice Salad
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.
Dawn Thomas
- Serves: 4
- Active Time: 45 mins
- Total Time: 45 mins
- Views: 32,441
- Success Rating: 100% (?)
Steps
Step 1: Preparing the Dressing
- 3 tbsp rice vinegar
- 2 tsp dark (barley) miso
- 1 1/2 tbsp Fruit Paste or maple syrup
- 2 tbsp soy sauce or 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 (optional)
Method
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.
Step 2: Preparing the Salad
- 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
Method
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.
4 Comments
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this was really good. i made this with black rice instead of wild rice and it worked well. -
Rouxbe Staff
Hi Mavis: Thanks for sharing. I am certain that your Asian Rice Salad looked beautiful and tasted delicious! I make this all the time, and it makes great filling for a whole wheat wrap--if you have any leftovers. Cheers, Char -
This dish is really good and really easy to make. Perfect for when you are having guests, it has been a success every time. -
Very tasty. I made it with a wild rice trio + spelt. Perfect for leftovers.
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