Ingredients
Directions
To prepare the dressing whisk together vinegar, miso, maple syrup, tamari, lime, ginger, garlic, red pepper chili flakes and sesame oil, if using.
In a large bowl, add the cooked black rice, green onions, carrots, cabbage, cilantro, and sesame 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 cilantro and a squeeze of fresh lime juice if desired.
Top with Chili-Spiced Roasted Cashews.
Chef's Notes
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
Directions
To prepare the dressing whisk together vinegar, miso, maple syrup, tamari, lime, ginger, garlic, red pepper chili flakes and sesame oil, if using.
In a large bowl, add the cooked black rice, green onions, carrots, cabbage, cilantro, and sesame 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 cilantro and a squeeze of fresh lime juice if desired.
Top with Chili-Spiced Roasted Cashews.
