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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
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Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course
Dinner, Lunch, Salads
Cuisine
Asian, WFPB
Servings
4
servings
Calories
538
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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:
538
kcal
Carbohydrates:
109
g
Protein:
15
g
Fat:
5
g
Saturated Fat:
0.4
g
Polyunsaturated Fat:
0.04
g
Monounsaturated Fat:
0.02
g
Sodium:
654
mg
Potassium:
128
mg
Fiber:
11
g
Sugar:
5
g
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