Asian Wild Rice Salad

3 cups wild rice, cooked and cooled

3 tbsp green onion, sliced

1/3 cup shredded carrot

1/4 cup purple cabbage, finely shredded

3 tbsp fresh cilantro, chopped

3 tbsp rice vinegar

2 tsp dark (barley) miso

1 1/2 tbsp Fruit Paste or maple syrup

2 tbsp soy sauce or tamari

1 tsp sambal oil, or other chili paste of choice (optional)

1 1/2 tbsp fresh ginger, finely minced

2 cloves garlic, minced

3 tbsp toasted sesame seeds

1 tbsp toasted sesame oil (optional)

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First, gather and prepare your mise en place. Including the Fruit Paste, if using.

After the wild rice is cooked and cooled, place in a bowl and mix in the green onions, carrots, cabbage and cilantro.

For the sauce, in another bowl, whisk together the vinegar, miso, sweetener, tamari, chile paste, ginger and garlic until smooth. Add the optional sesame oil if desired and whisk in.

Next, mix the sauce thoroughly with the rice mixture.

Garnish with sesame seeds. and serve.

Notes

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