RAINBOW RICE SALAD WITH MISO DRESSING
The ideal salad to make for your summer BBQ's! The nutty black rice, fresh juicy mango, salty miso and crunchy veg make a deliciously moreish combination. It will be a new favourite!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Ingredients
- 200 g black rice (sometimes known as forbidden rice)
- 150 g edamame beans
- 1 red pepper finely chopped
- 1 mango finely chopped
- 1 red onion finely chopped
- 1/2 cucumber finely chopped
- 1/4 red cabbage finely chopped
- 60 g roasted & salted almonds roughly chopped
- 15 g coriander finely chopped
DRESSING
- 1 tbsp miso paste
- 2 tbsp soy sauce
- 2.5 tbsp toasted sesame oil
- 3 tbsp white wine vinegar
- 1 tbsp maple syrup
- 1 tbsp olive oil
Instructions
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Cook your black rice according to the packet’s instructions. Remove from the heat and immediately run under cold water to cool it down.
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Meanwhile, you can make the dressing. Combine the miso paste, soy sauce, toasted sesame oil, white wine vinegar, maple syrup and olive oil in a small bowl and mix well.
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In a larger bowl, combine the cooked black rice, edamame, red pepper, mango, red onion, cucumber, red cabbage, almonds and coriander. Pour over the dressing, then give everything a really good mix. Serve at room temperature.
Looking for more summer BBQ side dishes? My Charred Runner Bean Salad is perfect!
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