Wild Rice Crispy Seaweed Salad
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Chewy wild rice is tossed with red cabbage, carrot and edamame in a soy and brown rice vinegar dressing, with seaweed chips on top.
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The chips go soft as soon as the dressing touches them, so they are added on the plate right before eating.
Ingredients
Instructions
- 1
Rinse 180 g wild rice in cold water until the water runs mostly clear.
Cook it according to the package directions, and stop when many grains split open and show a tender center.
- 2
Drain the cooked wild rice very well, then spread it out so it cools completely.
Do not dress it while warm, because the grains can clump and lose their distinct chewy texture.
- 3
Julienne 120 g red cabbage and 80 g carrot into thin, similar lengths so they mix evenly.
Thaw 100 g edamame, then pat it dry to keep extra moisture from diluting the salad.
- 4
Whisk 1.5 tablespoons soy sauce, 1 tablespoon brown rice vinegar, 1 tablespoon sesame oil, and 0.5 teaspoon minced garlic first.
Mix until the garlic is dispersed and the dressing looks glossy.
- 5
Put the cooled wild rice, red cabbage, carrot, and edamame in a large bowl, then pour the dressing around the sides.
Toss from the bottom upward gently so the raw vegetables stay crisp.
- 6
Let the salad stand for about 5 minutes so the dressing seasons the grains evenly, then plate it and sprinkle with 1 teaspoon sesame seeds. Add 25 g seaweed chips only at the last moment.
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