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!
Prep Ahead Make the Chili-Spiced Roasted Cashews and store them in an airtight container at room temperature for 14 days or in the refrigerator or freezer for up to three months.
Storage Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Ingredients
Dressing
3tbsporganic rice vinegar
1tbsporganic miso (mellow white or chickpea)
1tbsppure maple syrup (optional)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
½medium lime (juiced)
2tbspginger (minced)
1tspgarlic (minced)
1tspred pepper chili flakes (optional)
1tspsesame oil (optional)
Salad
3cupsorganic black rice (cooked, cooled)
¼cupgreen onions (sliced)
1cupcarrots (shredded)
1cuppurple cabbage (shredded)
¼cupcilantro (chopped)
2tbspsesame seeds (white or black)
Chili-Spiced Roasted Cashews (link in Chef’s Notes)
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.
