Black Rice Salad with Red Cabbage and Herbs

Name: Black Rice Salad with Red Cabbage and Herbs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 - 6
Ingredients: 1 1/2 cups black rice; 3 cups water; 2 teaspoons toasted sesame oil; 3/4 cup golden raisins; 3 scallions; 3 cups chopped red cabbage; 1/2 cup roasted peanuts; 1 packed cup roughly torn cilantro, mint or basil leaves; 1/4 cup lime juice; 3 tablespoons fish sauce; 2 tablespoons toasted sesame oil; 2 tablespoons neutral vegetable oil; 2 tablespoons honey

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Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 - 6
Course
Side Dish, Salad
Cuisine
Thai, Vietnamese

Black Rice Salad with Red Cabbage and Herbs

Iris Warren

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This beautiful, healthy salad is easy to make and absolutely delicious. The rice is nutty and tender, studded with crunchy red cabbage, sweet raisins and fresh herbs with a sweet and tangy Thai- style dressing.

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Ingredients

Servings

For the Rice Salad

1 1/2 cups black rice
3 cups water
2 teaspoons toasted sesame oil
3/4 cup golden raisins
3 scallions finely sliced
3 cups chopped red cabbage half a small head
1/2 cup roasted peanuts
1 packed cup roughly torn cilantro, mint or basil leaves (or a mix of all 3)

For the dressing:

1/4 cup lime juice (about 2 limes)
3 tablespoons fish sauce (or soy sauce, if vegetarian)
2 tablespoons toasted sesame oil
2 tablespoons neutral vegetable oil
2 tablespoons honey (or agave syrup, if vegan)

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Instructions

Rinse the rice under cold water for about 2 to 3 minutes (to stop it from sticking), then cook it according to the package directions (usually about 20 min). When the rice is tender, transfer it to a bowl, stir in the sesame oil and raisins and allow the rice to cool. In a separate small bowl, stir the dressing ingredients together and set it aside.
Add scallions, red cabbage, peanuts and herbs and toss to combine. Give the dressing another stir and pour half of it over the rice salad and toss again. Taste the salad, and add more dressing, if desired. Lay the rice salad onto a platter. Serve, with the extra dressing on the side for drizzling.