Black rice is so versatile and can be served as a side dish or added to soups and salads to make them more filling. This is one of my favorite ways to include it as a part of our weekly meals.
Ingredients:
There are three categories of ingredients in this Black Rice Salad: the salad dressing, the rice, and the veggies.
The Rice Salad Vinaigrette Dressing: You will need rice vinegar, shallot (or red onion), honey, Asian chili-garlic sauce (I used Huy Fong – affiliate link), garlic, ginger, olive oil, and toasted sesame oil.
Be sure to check the label of your rice vinegars:
Most rice vinegars are gluten free. However, some are made in a facility that processes grains. If you are gluten sensitive, be sure to check the label of your rice vinegar to make sure it’s indeed gluten free.
The Black Rice: You will need rinsed black rice, water and kosher salt.
The Veggies: This salad combines crunchy snap peas (or edamame), crisp radishes, sweet red or yellow bell pepper, and fresh cilantro.
Substitutions:
- Snap Peas: If you can’t find snap peas, use shelled edamame. They are usually sold in the frozen section of the grocery store and available all year round.
- Bell Peppers: I love the pop of color bell pepper offer, but if you like spicy flavors, you can add in a small jalapeno as well.
- Not a fan of cilantro? Just omit it.
How To Make?
Step 1 – Cook the Black Rice on the Stove: Place rice, salt, and water in a medium saucepan over medium heat. Bring it a boil and cook until the rice is tender, about 20-25 minutes. Drain in a fine-mesh strainer and let it cool. Alternatively, you can cook black rice in a pressure cooker or rice cooker.
Cool the Black Rice: If you have time, spread the black rice on a rimmed baking sheet to help it cool to room temperature quickly.
Step 2 – Prep Salad Dressing: Make the salad dressing by whisking together rice vinegar, shallot, honey, chili garlic sauce, garlic, and ginger in a small bowl. While still whisking, drizzle in the olive oil and sesame oil until the dressing ingredients are thoroughly combined.
Step 3 – Assemble the Salad: Place the now-cooled rice, sugar snap peas (or shelled edamame), radishes, bell pepper, and cilantro in a large salad bowl. Drizzle it with the dressing and give it a gentle toss.
Step 4 – Check the Seasoning: Give it a taste for seasoning and add salt if necessary. Serve in a large serving bowl.
What Goes With Black Rice Salad?
This Black Rice Salad recipe offers delicious Asian flavors and can be paired with a number of dishes. Below are a few of my favorites:
Chicken Recipes to pair with this salad:
Seafood recipes to pair with this salad:
Vegetable recipes to pair with this recipe:
This recipe has been adapted from America’s Test Kitchen’s cookbook The Complete Salad Cookbook (affiliate link.)
Black Rice Salad Recipe
Ingredients
- 1 cup black rice, rinsed and drained
- 4 cups water
- 1 teaspoon kosher salt
For The Salad Dressing:
- 3 tablespoons rice vinegar
- 1 small shallot, or 2 teaspoons minced red onion
- 2 teaspoons honey
- 2 teaspoons Asian Chili-Garlic Sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼ cup olive oil
- 1 tablespoons toasted sesame oil
For The Salad:
- 1 cup sugar snap peas, cut into 1-2 inch pieces
- 5 radishes , – sliced thinly
- 1 red or yellow bell pepper, seeded and chopped
- ¼ cup fresh cilantro, roughly chopped
Instructions
- Place black rice, salt, and water in a medium sized saucepan over medium heat. Bring it to a boil and cook until the rice is tender, 20-25 minutes. Drain and let it cool.
- Make the salad dressing by whisking together rice vinegar, shallot, honey, chili garlic sauce, garlic, and ginger. While still whisking, drizzle in the olive oil and sesame oil until fully combined.
- To assemble the salad, place now-cooled black rice, sugar snap peas (or shelled edamame), radishes, bell pepper, and cilantro in a large salad bowl. Drizzle it with the dressing and give it a gentle toss.
- Give it a taste for seasoning and add in if necessary. Serve.
Notes
- Make Ahead: You can make each part (cook the black rice, prep the veggies, and prepare the dressing) of this salad a day in advance but store them separately. Combine all the components just before serving.
- Storage: The salad will keep for up to three days refrigerated in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I Just made this and it was super Tasty. I wasn’t sure about the sauce at first oh but it was So Good I can’t Believe I made it Perfect I’ll be making this a lot Thank you
This is music to my ears, Linda. Thanks for coming by and taking the time to leave a review.
I have never cooked black rice before so this was my first time using it in a recipe like this. If you are a fan of Asian flavors, this black rice salad recipe is a good one. I will make it again.
YAY! So happy to hear that Jerry. Thanks for taking the time to leave a review.
This is a good salad but I wish you shared the Asian Chili garlic sauce you used.
Oh no! Adding that to the list now. Thanks for bringing it to my attention.