Forbidden Rice Salad with Sesame Miso Lime Dressing
Prep time
Cook time
Total time
This hearty, plant based salad is so satisfying! It's fresh, crunchy, hearty, savory, salty, nutty and tangy all at the same time -- perfectly balanced and delicious! Works well on its own or alongside any additional protein. Salad stays well for days stored in a sealed container in the refrigerator. Recipe adapted from Gluten Free Living Magazine. NOTE: Cook time is for cooking the rice
Recipe type: Salad, Lunch, Dinner Side
Cuisine: Gluten-Free, Vegan
Serves: 4 -6 servings
  • ⅔ cups forbidden rice (or black rice) uncooked (or approximately 2 cups cooked)
  • 2 cups lacinato kale, stem removed, sliced thin
  • 1 cup red cabbage, sliced thin
  • 1 cup matchstick carrots
  • 5 tablespoons + ¼ teaspoon fresh lime juice
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons gluten-free tamari
  • 2 garlic cloves, minced
  • 1 tablespoon jalapeño pepper, minced (approximately ½ jalapeño pepper, deseeded)
  • 1 teaspoon mellow white miso
  • ¼ cup toasted sesame seeds
  • Avocado sliced thin or cubed, optional
Cook Rice
  1. Bring a medium pot of water to a boil. Add rice and cook as you would pasta, boiling for 30 minutes or until cooked. You want the rice to be tender but firm to the touch.
  2. Drain and rinse until cook water.
  3. Let cool. To speed cooling process, spread cooked rice on a rimmed baking sheet and set aside.
  1. In a liquid measuring cup or small bowl add all ingredients except sesame seeds and whisk until well combined.
  1. In a large bowl, add cooked rice, kale, cabbage and carrots. Toss to combine.
  2. Add dressing, toss to combine.
  3. Add toasted sesame seeds and toss well.
  4. Serve as is, with avocado or along side an additional protein of choice.
  5. Salad stays well for days in a seal container in the refrigerator.
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