Asian Wild Rice Salad

What I love about this salad is the perfect balance of flavors. It’s a little sweet, but not overly sweet, and the sesame seed oil, coconut aminos, apple cider vinegar, ginger and crashed red pepper give just the perfect Asian touch to it. I like to serve it with fresh avocado and sunflower or hemp seeds.

What you need for this Salad:

3 cups wild rice, cooked and cooled

3 tbsp green onions, sliced on the bias

1 cup shredded purple cabbage

4 tbsp fresh parsley or cilantro, chopped

3 tbsp hemp seeds

Dressing:

3 tbsp apple cider vinegar

2 tsp miso paste

1 1/2 tbsp date syrup

2 tbsp soy sauce or tamari

1/4 cayenne pepper

1 1/2 tbsp fresh grated ginger

1 tbsp toasted sesame oil

1-2 garlic pressed and chopped finely (optional, I didn’t use it but it was required by recipe)

To prepare the dressing whisk together all ingredients in a bowl.

To make a Salad:

After the wild rice is cooked and cooled, place in a bowl and add the green onions, carrots, cabbage, parsley and hemp seeds.

Next, add the dressing and gently toss to combine.

When it’s time to serve the salad, garnish it with a bit of extra parsley and hemp seeds.

This salad was inspired by VegChef Scandinavian Culinary Plant-Based School