Emperor’s Rice Salad

Forbidden Rice Salad (A Seat at the Table)

I’m a bit obsessed with Pinterest.  I can spend hours browsing on there, and love all the inspiration that it provides.  It’s especially useful for salad inspiration.  Salads can be a little boring, and aren’t exactly something I crave in these cold months.  But I’m a firm believer of eating your veggies, so with a little creativity you can totally re-think the traditional salad and come up with a delicious compromise – filling, healthy, and delicious salad, perfect for the cold months.

I used a deliciously nutty black rice that I found at Costco a while ago.  If you don’t have black rice on hand feel free to substitute a different grain, or use quinoa for even more protein.

Emperor’s Forbidden Rice SaladForbidden Rice Salad (A Seat at the Table)

Serves 20

Adapted from Two Peas and Their Pod

  • 3 cups black rice, cooked to package instructions
  • 3 cups thinly sliced red cabbage
  • 3 cups edamame, thawed
  • 1 red bell pepper, diced
  • 1 1/2 cups shredded carrots
  • 1 large cucumber, diced
  • 1 bunch cilantro, chopped
  • 1 bunch (about 6) scallions, thinly sliced
  • 3/4 cup soy sauce
  • 3 Tbsp sesame oil
  • 3 Tbsp rice wine vinegar
  • 1 Tbsp fresh ginger, minced
  • 1/4 tsp red pepper flakes

Cook the rice according to the package directions, and drain and cool.Emperors Forbidden Rice Salad (A Seat at the Table)

In a large bowl, combine the rice, cabbage, edamame, bell pepper, carrots, cucumber, cilantro and scallions.  In a small bowl, whisk together the remaining ingredients.  Pour the dressing over the salad and mix well.  Serve within a day or two of dressing, or keep the dressing separate and pour a little on each serving.

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