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.