Forbidden Rice Salad with Sesame Miso Lime Dressing

A must try hearty, plant based salad that unbelievably flavorful and satisfying

Forbidden Rice Salad with Sesame Miso Lime Dressing

Savory, Tangy, Nutty and a just a little Crunchy!

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This is such a satisfying salad — fresh, crunchy, hearty, savory, salty, nutty and tangy all at the same time! The flavors are so well balanced and unbelievably delicious.

Best part, it’s super easy to make with just 4 main ingredients plus sesame seeds and an amazing dressing! The details…Forbidden Rice, thinly sliced Kale, thinly slice Red Cabbage and Matchstick Carrots all tossed in a Sesame Miso Lime Dressing and lots of Sesame Seeds!

Served here with creamy avocado, it’s a meal unto itself. Also works great alongside any grilled protein of your choice.

This is salad holds up for days which makes it perfect for meal prep or dinner one day, lunch the next few.

Recipe inspired by and adapted from Gluten Free Living Magazine.

Scroll down for recipe.


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Forbidden Rice Salad with Sesame Miso Lime Dressing

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
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner Side, Salad, Lunch
Cuisine: Gluten-Free, Vegan
Servings: 4 -6 servings
Author: Healthy Gluten-free Family



  • 2/3 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 + 1/4 teaspoon fresh lime juice
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons gluten-free tamari
  • 2 garlic cloves minced
  • 1 tablespoon jalapeño pepper minced (approximately 1/2 jalapeño pepper, deseeded)
  • 1 teaspoon mellow white miso
  • 1/4 cup toasted sesame seeds


  • Avocado sliced thin or cubed optional


Cook Rice

  • 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.
  • Drain and rinse until cook water.
  • Let cool. To speed cooling process, spread cooked rice on a rimmed baking sheet and set aside.


  • In a liquid measuring cup or small bowl add all ingredients except sesame seeds and whisk until well combined.


  • In a large bowl, add cooked rice, kale, cabbage and carrots. Toss to combine.
  • Add dressing, toss to combine.
  • Add toasted sesame seeds and toss well.
  • Serve as is, with avocado or along side an additional protein of choice.
  • Salad stays well for days in a seal container in the refrigerator.
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