asian wild rice salad
The key main ingredients for this Asian-inspired salad are shredded vegetables, miso and ginger with a touch of spice. These really complement the nuttiness of the wild rice. It’s a much healthier option than heading for a takeaway!
Serves: 2 people
3 cups wild rice, cooked (check the packet for instructions) and cooled
3 tbsp green spring onion, sliced
1/3 cup shredded carrot
1/4 purple cabbage, finely shredded
3 tbsp fresh cilantro/coriander, chopped
3 tbsp rice vinegar
2 tsp dark miso
2 tbsp tamari
1 and 1/2 tbsp fresh ginger, finely minced
2 cloves garlic, minced
1 tbsp sesame oil, toasted
3 tbsp sesame seeds, toasted
After the rice has cooled, add it to a mixing bowl and add in the green spring onions, carrots, cabbage and cilantro.
In another bowl for the dressing, whisk together the vinegar, miso, maple syrup, tamari, ginger and garlic until smooth. Add the sesame oil and whisk in.
Mix the dressing with the rice mixture, garnish with sesame seeds, and serve.
Andy’s Sugar Safe® Tips
This salad tastes just as delicious with quinoa instead of wild rice, and is equally nutritious.