Asian Wild Rice Salad | Rouxbe Online Culinary School

Ingredients

• 3 tbsp rice vinegar
• 2 tsp dark (barley) miso (use reduced sodium miso if you need to limit salt))
• 1 1/2 tbsp Fruit Paste or maple syrup
• 2 tbsp soy sauce or tamari (or substitute with low sodium tamari)
• 1 tsp sambal oelek, or to taste
• 1 1/2 tbsp fresh ginger, finely minced
• 2 cloves garlic, minced (approx. 2 tsp)
• 1 tbsp toasted sesame oil (substitute with tahini if you are oil-free)
• 3 cups wild rice, cooked and cooled
• 3 tbsp green onion, sliced on the bias
• 1 cup shredded carrot
• 1 1/2 cup shredded purple cabbage
• 4 tbsp fresh cilantro, chopped
• 3 tbsp toasted sesame seeds
• lime wedges, for serving