Nutty black & white rice salad with peppers & raisins & ginger, soya honey dressing
A delicious and flavour-packed rice salad recipe with peppers, cashew nuts, toasted sunflower seeds and a soy, ginger, honey and lemon dressing.
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Ingredients
Salad:
- 1 cup wild or black rice
- 1 cup white rice
- 1 large red bell pepper deseeded and stem removed, cut into small dice.
- 1 large bunch of spring onions sliced (white and firm green parts)
- 20 gms flat-leaf parsley with the stems and leaves roughly chopped
- 1/2 cup raisins or sultanas or a mix
- ½ cup toasted sunflower seeds
- 100 gms roasted cashews
Dressing:
- 2 Tbs soy sauce
- 1/4 cup red wine vinegar
- 1/3 cup sunflower oil
- 1 tsp sesame oil optional
- Juice from a lemon
- 1/4 cup honey
- 1 clove of garlic crushed
- 1 tsp freshly grated ginger
- 1/2 – 1 tsp wasabi paste a small chilli chopped, or a pinch of dried chilli flakes – optional if you want heat
- A few mint leaves chopped (optional)
- Salt and pepper
Instructions
- Cook your rice according to the pack instruction making sure you don’t overcook it. Add a teaspoon of salt to each of the pots while it's cooking. Rinse the cooked rice under cold water to stop the cooking process and drain well. Set aside.
- Chop the red pepper, spring onion and parsley and toss with through the rice. Add the raisins, toasted sunflower seeds and cashew nuts reserving a few to sprinkle over the top.
- To make the dressing, mix all the ingredients together. Shake them in a jar to easily emulsify.
- Toss the dressing through the rice salad and serve as a delicious side at any braai.
Notes
Make the rice in advance and allow to fully cool before making this salad.
The salad tastes better the next day.