Wild Rice Crispy Seaweed Salad
Wild rice crispy seaweed salad combines cooked and cooled wild rice with julienned red cabbage, carrot, and thawed edamame, dressed in soy sauce, brown rice vinegar, sesame oil, and minced garlic, then topped with crispy seaweed chips. Wild rice takes longer to cook than regular rice due to its tough hull, but cooling it completely is essential - warm grains clump together and lose their distinct chewy bite. The dressing layers soy saltiness and garlic depth over a gentle vinegar acidity and sesame richness, elevating the mild grain base. Edamame contributes soft protein while the raw vegetables provide a crisp, fresh contrast to the chewy rice. The seaweed chips must be added just before serving to preserve their crunch and concentrated umami.
Adjust Servings
Instructions
- 1
Rinse and cook wild rice per package directions, then cool completely.
- 2
Julienne red cabbage and carrot, and thaw/drain edamame.
- 3
Mix soy sauce, vinegar, sesame oil, and garlic for dressing.
- 4
Toss wild rice, vegetables, and edamame with the dressing.
- 5
Plate, sprinkle sesame seeds, and top with seaweed chips just before serving.
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