Asian Black Rice Salad with Chili-Spiced Roasted Cashews
This salad is sure to be a winner with guests at your next summer picnic. It’s bursting with color, flavor, and fun textures from the carrots, cabbage, and cashews. The carrots and cabbage have...
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Cooking tools:
- Grater
- Citrus press
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Whisk
- Mixing bowl
- Spoon
- Airtight container
Ingredients
- 3 tbsp organic rice vinegar
- 1 tbsp organic miso (mellow white or chickpea)
- 1 tbsp pure maple syrup (optional)
- 2 tbsp organic tamari (reduced-sodium, or coconut aminos)
- ½ medium lime (juiced)
- 2 tbsp ginger (minced)
- 1 tsp garlic (minced)
- 1 tsp red pepper chili flakes (optional)
- 1 tsp sesame oil (optional)
- 3 cups organic black rice (cooked, cooled)
- ¼ cup green onions (sliced)
- 1 cup carrots (shredded)
- 1 cup purple cabbage (shredded)
- ¼ cup cilantro (chopped)
- 2 tbsp sesame seeds (white or black)
- Chili-Spiced Roasted Cashews (link in Chef’s Notes)
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