Wild Rice Salad in Asian Vinaigrette

An interesting fact is that wild rice isn’t actually rice, but a seed that is produced by some types of aquatic grasses in North America.


prep 0:10       total 0:25


6 servings



100g/3.5oz uncooked wild rice
100g/3.5oz apples, thinly sliced
100g/3.5oz arugula/rocket
100g/3.5oz cherry tomatoes, cut in half
50g/2oz sliced almonds

For the Vinaigrette:

30g/1oz shallots, minced
30ml/1fl oz lime juice
30ml/1fl oz maple syrup
20ml/0.66fl oz low-sodium soy sauce (gluten-free optional)
30ml/1fl oz sesame oil
1 tbsp. cilantro, chopped
1 tbsp. mint, chopped


1.Cook rice according to package directions. Cool and fluff with a fork.
2.Whisk the ingredients for the vinaigrette in a bowl.
3.Toss all ingredients with the vinaigrette.
4.Season with salt and pepper if needed.

Author's Comments

If you would like to see the original recipe, this can be found here: http://www.mynutricounter.com/wild-rice-salad-in-asian-vinaigrette/

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