Asian Black Rice Salad with Ginger Orange Dressing
For the salad:
- 1 cup Village Harvest Black Rice, cooked according to package instructions and cooled
- 1 cup shelled edamame (thawed if frozen)
- 1 bell pepper, seeded and chopped (I used ½ red and ½ yellow for color)
- 2 clementines, peeled, sliced widthwise, and cut into small triangles (or use 1 small navel orange)
- 2 green onions, both white and green parts, sliced on the bias
- ¼ cup chopped fresh cilantro
- sesame seeds, for garnish (optional)
For the dressing:
- 1½ tablespoons rice wine vinegar
- 1 tablespoon fresh orange juice
- ½ tablespoon reduced sodium soy sauce
- 2 teaspoons honey or agave syrup
- 1 teaspoon freshly grated ginger*
- 1 small clove garlic, grated or chopped very fine
- 1 teaspoon sesame oil (optional but great for flavor!)
- ¼ cup extra virgin olive oil
- salt, to taste
- Place the rice in a large serving bowl. Add the edamame, bell pepper, clementines, green onions, and cilantro to the bowl. Set aside.
- In a small bowl, whisk together the rice wine vinegar, orange juice, soy sauce, honey or agave, ginger, garlic, and sesame oil. Whisking constantly, add the olive oil in a slow steady stream. Add a pinch of salt if desired, and add the dressing to the salad. Toss until the salad is well coated with the dressing and sprinkle with sesame seeds, if using. Serve and enjoy!
*I always have freshly grated ginger in a zip top bag in the freezer. Simply grate with a Microplane peel and all!