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Orange Miso Black Rice Salad

Orange Miso Black Rice Salad: A Fresh Twist on Vegan Meals

This Orange Miso Black Rice Salad combines vibrant flavors and nutritious ingredients, making it a must-try vegan dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Fusion, Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 cup Black Rice substitute with quinoa for a gluten-free option
  • 1 cup Cucumbers optional
  • 2 stalks Scallions or shallots for variation
  • 1 cup Edamame or crispy chickpeas/baked tofu as alternatives
  • 0.25 cup Cilantro or parsley/basil for variation
  • 1 medium Avocado optional
  • 2 tablespoons Miso Paste (white) yellow miso may be substituted
  • 2 cloves Garlic minced
  • 1 tablespoon Ginger grated
  • 0.5 cup Orange (juice and zest) limes can be substituted
  • 2 tablespoons Rice Wine Vinegar apple cider vinegar can be used
  • 1 tablespoon Toasted Sesame Oil or preferred oil
  • 1 teaspoon Chili Oil optional
  • 1 tablespoon Maple Syrup or agave syrup
  • 1 cup Red Cabbage or green cabbage/shredded Brussels sprouts

Equipment

  • Saucepan
  • mixing bowl
  • Jar with Lid
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Cook the black rice according to package instructions with water and pinch of salt; simmer for 30 minutes and let sit for 10 minutes.
  2. Prepare cucumbers by smashing lightly and cutting into pieces; sprinkle with salt and let rest for 10 minutes.
  3. Combine black rice, cucumbers, scallions, edamame, cilantro, and avocado in a large bowl; mix gently.
  4. Make dressing by shaking miso paste, garlic, ginger, orange juice and zest, vinegar, sesame oil, chili oil, and maple syrup in a jar.
  5. Pour dressing over salad mixture and toss gently until covered evenly.
  6. Prepare quick slaw by massaging cabbage with cilantro, vinegar, oil, and salt for 2-3 minutes.
  7. Serve salad topped with quick slaw for texture and visual appeal.

Notes

Allow cucumbers to drain with salt for crispiness. Store salad without avocado for up to 3 days. Black rice requires longer cooking time than white rice.