Asian Black Rice Salad with Chili-Spiced Roasted Cashews

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< 1 min read
Summary

This salad is sure to be a winner with guests at your next summer picnic. It’s bursting with color, flavor, and fun textures from the carrots, cabbage, and cashews. The carrots and cabbage have natural abilities to protect skin from the inside out with their high carotenoid content; black rice (also called purple rice) has been shown to have a higher anthocyanin count than blueberries; and, you’ll receive a nice dose of probiotics with the organic miso. Bottom line? Your guests’ bellies will be happy while you feel good knowing that you’re nourishing them well.

Yields4 ServingsPrep Time20 minsTotal Time20 mins

Ingredients

Dressing
 3 tbsp organic rice vinegar
 1 tbsp organic miso (mellow white or chickpea)
 1 tbsp pure maple syrup (optional)
 2 tbsp organic tamari (reduced-sodium, or coconut aminos)
 ½ medium lime (juiced)
 2 tbsp ginger (minced)
 1 tsp garlic (minced)
 1 tsp red pepper chili flakes (optional)
 1 tsp sesame oil (optional)
Salad
 3 cups organic black rice (cooked, cooled)
 1 cup carrots (shredded)
 1 cup purple cabbage (shredded)
 ¼ cup green onion (sliced)
 2 tbsp sesame seeds (white or black)
 chili-spiced roasted cashews (link in directions)

Directions

1

To prepare the dressing whisk together vinegar, miso, maple syrup, tamari, lime, ginger, garlic, red pepper chili flakes and sesame oil, if using.

2

In a large bowl, add the cooked black rice, green onions, carrots, cabbage, cilantro, and sesame seeds.

3

Next, add the dressing and gently toss to combine.

4

When it’s time to serve the salad, garnish it with a bit of extra cilantro and a squeeze of fresh lime juice if desired.

Chef's Notes

Substitutions
Instead of black rice, use wild, brown, or red rice.

Use another whole grain of choice, such as quinoa, millet, or Kamut.

Instead of cashews, top with pistachios, almonds, or sunflower seeds.

Instead of cabbage or carrots, try sliced radish, chopped broccoli, or cauliflower.

Don’t love cilantro? Use chopped basil or parsley instead!

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.

Ingredients

Dressing
 3 tbsp organic rice vinegar
 1 tbsp organic miso (mellow white or chickpea)
 1 tbsp pure maple syrup (optional)
 2 tbsp organic tamari (reduced-sodium, or coconut aminos)
 ½ medium lime (juiced)
 2 tbsp ginger (minced)
 1 tsp garlic (minced)
 1 tsp red pepper chili flakes (optional)
 1 tsp sesame oil (optional)
Salad
 3 cups organic black rice (cooked, cooled)
 1 cup carrots (shredded)
 1 cup purple cabbage (shredded)
 ¼ cup green onion (sliced)
 2 tbsp sesame seeds (white or black)
 chili-spiced roasted cashews (link in directions)

Directions

1

To prepare the dressing whisk together vinegar, miso, maple syrup, tamari, lime, ginger, garlic, red pepper chili flakes and sesame oil, if using.

2

In a large bowl, add the cooked black rice, green onions, carrots, cabbage, cilantro, and sesame seeds.

3

Next, add the dressing and gently toss to combine.

4

When it’s time to serve the salad, garnish it with a bit of extra cilantro and a squeeze of fresh lime juice if desired.

Asian Black Rice Salad with Chili-Spiced Roasted Cashews