sian Wild Rice Salad.

You can serve this dish cold or warm as your main lunch or a perfect side for dinner. The sauce has a nice kick and you will love it. You will need a fruit paste for the sauce and the recipe can be found on my website by following the above link.

Asian Wild Rice Salad

You can serve this Asian Salad cold or warm as your main lunch or it can be a perfect side for dinner

4.20 from 5 votes

Print Recipe Pin Recipe Add to Collection

Prep Time 15

Cook Time 45

Total Time 1

Course Dinner, Lunch, Salads

Cuisine Asian, WFPB

Servings servings

Calories 538 kcal

Ingredients

Rice Salad

3 cups wild rice cooked, I used Lundberg wild blend rice
3 tbsp green onions sliced
0.5 cup carrots shredded
0.5 cup red cabbage shredded
3 tbsp cilantro chopped
3 tbsp sesame seeds toasted

Sauce

3 tbsp rice vinegar
2 tsp miso
1.5 tbsp date paste home made
2 tbsp tamari
1 tsp sambal or any other chile paste/sauce
1.5 tbsp ginger fresh, finely minced
2 cloves garlic finely minced

Instructions

Gather and prepare all your ingredients. Do not forget the fruit paste or substitute the fruit paste for maple syrup.
After the wild rice is cooked and cooled, place in a bowl and mix in the green onions, cilantro, carrots and red cabbage.
To make the sauce, add all other ingredients (not the toasted sesame seeds) into another bowl and whisk until smooth.
Mix the sauce thoroughly with the rice mixture.
Mix in half of the toasted sesame seeds and garnish with the remainder and serve.

Notes

Credits: Forks Over Knives and Rouxbe (the world’s leading online cooking school).

Nutrition

Calories: 538kcalCarbohydrates: 109gProtein: 15gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gSodium: 654mgPotassium: 128mgFiber: 11gSugar: 5g

Did you try making this recipe?Mention @JvVHealth or tag #jvvhealth