Asian Wild Rice Salad
Hey, beautiful people!
Spring is in the air, and I’m finally coming up for air. I’ve been immersed since the beginning of 2023 in the Forks Over Knives Ultimate Cooking Course taught by the wonderful professionals at Rouxbe Online Culinary school. It was an amazing course that has helped me level up my cooking even more.
Taking control of my health started in the kitchen. When I began my wellness journey in 2017, I gradually transitioned to a whole food plant-based, low-oil lifestyle and it has had amazing benefits for my health. I naturally lost 100 pounds and reversed chronic conditions. The kitchen became my lab, and I ate myself back to good health.
My old lifestyle was a diet high in animal-based and highly processed foods, and it made me sick and overweight.
I am living proof that these sicknesses can be prevented, halted, and often reversed by eating a whole-food, plant-based diet. I have experienced it, and there is tons of medical proof too.
I am now on a mission to help more people eat this way so that they, too, will experience true wellness. That’s the purpose of this blog: to provide motivation, practical guidance and delicious recipes so you can eat yourself back into health.
Now let’s get into this Asian Wild Rice Salad which was adapted from one of my favorite recipes in class. I’m a huge fan of wild rice, and the nuttiness of it is complemented with shredded vegetables, ginger and miso.
Serve cold or warm as a perfect side dish with a kick.
Preparing the Asian Wild Rice Salad Dressing
INGREDIENTS
3 Tbsp rice vinegar
2 tsp white miso (can use dark barley miso too)
1 1/2 Tbsp maple syrup (or a fruit paste like date or mango or natural sweetner of your choice)
2 Tbsp sweet chili coconut aminos (or regular aminos, soy sauce or tamari)
1 tsp sambal oelek (a chili paste), or to taste
1 1/2 Tbsp fresh ginger, finely minced
2 cloves garlic, minced (approx. 2 tsp)
INSTRUCTIONS
Whisk together vinegar, miso, maple syrup, coconut aminos, sambal, ginger, and garlic. Set aside.
Preparing the Asian Wild Rice Salad
INGREDIENTS
3 cups wild rice, cooked and cooled
3 Tbsp green onion, sliced on the bias
1 cup shredded carrot
1 1/2 cups shredded purple cabbage
4 Tbsp fresh cilantro, chopped
3 Tbsp toasted sesame seeds
Lime wedges, for serving
Asian Wild Rice Salad
INSTRUCTIONS
After the wild rice is cooked and cooled, place in a bowl and add the green onions, carrots, cabbage, cilantro and half of the sesame seeds.
Next, add the dressing and gently toss to combine.
When it’s time to serve the salad, garnish with a bit of extra cilantro, the remaining sesame seeds a good squeeze of fresh lime juice.
NOTE
Recipe adapted from Forks Over Knives Ultimate Cooking Course.
Made this Asian Wild Rice Salad recipe?
Let me know what you think! Leave a comment below and share a picture on Instagram with the hashtag #theshaunelife.