Back
0 from 0 votes

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.

Prep Time
15 mins
Cook Time
15 mins
Course: Side Dish , Salad
Cuisine: International

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

    Cup of Yum
  1. 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.
  2. 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.
  3. To make the dressing, mix all the ingredients together. Shake them in a jar to easily emulsify.
  4. 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.