Asian Black Rice Salad

I grew up eating rice several times per week. My mom typically served white rice plain with a saucy main dish, or she used it in Almond rice pilaf, which was my grandmother’s recipe.

I’ve come a long way since then! Now I prefer whole grain varieties such as brown rice, wild rice and forbidden rice for their nutty flavor, chewy texture and added nutrition.

One of my favorite ways to utilize rice is in rice salads. My brown rice salad and wild rice salad recipes are a delicious change of pace from my typical side dishes, and they’re great for lunch as well!

When I’m craving something a little more exotic, nothing is better than this Asian Black Rice Salad. The dramatic deep purple-black color of the forbidden rice combined with edamame, crisp veggies, juicy orange and ginger orange dressing fits the bill perfectly.

This is an easy, versatile recipe that will wow anyone that you share it with. 🙂

Why you’ll love this recipe

• This Asian rice salad is an exotic blend of nutty black rice, edamame, crunchy veggies, sweet orange and a flavorful ginger orange dressing.
• It’s easy to make, and the rice and dressing can be prepped 1-2 days in advance to make assembly even easier.
• It’s extremely versatile! It’s great served as a side dish or vegan main dish.
• This salad is easy to customize with ingredients that you have on hand.

Recipe ingredients

• Black rice. Also known as forbidden rice, black rice is an ancient grain that originated in China. It’s whole grain, higher in protein and fiber than many other varieties of rice, and it’s rich in antioxidants. You can prepare the rice 1-2 days in advance to make salad prep go even more quickly.
• Edamame. Adds protein, which makes this salad even more satisfying. Sub with your favorite protein source or beans if you don’t have any on hand.
• Veggies. Swap out the bell pepper and green onion with your favorite veggies.
• Orange. Sub the orange with chopped mango or pineapple.
• Ginger. Fresh ginger is a must for the dressing as it really makes the flavors pop. Purchase fresh ginger root and freeze it in a zip top bag, then grate it with a Microplane zester peel and all!
• Garlic. If fresh garlic is too pungent for you, sub with 1/4 teaspoon garlic powder.
• Soy sauce. Use low sodium soy sauce to control the sodium. Sub with coconut aminos or tamari for gluten-free.
• Rice wine vinegar. If you don’t have any on hand, sub with white wine or apple cider vinegar.
• Sesame oil. Adds great sesame flavor to the dressing. You only need a teaspoon as a little goes a long way.
• Sesame seeds. Adds a bit of crunch and flavor. Sub with toasted sliced almonds if desired.

See the recipe card below for the full list of ingredients and quantities.

How to make this Asian rice salad

This Asian rice salad is super easy to prepare, and the forbidden rice and dressing can be prepped 1-2 days in advance to make salad assembly go even more quickly.

Pro tip: The forbidden rice should be warm (not hot) or room temperature before adding the other ingredients to keep them from wilting. The rice will absorb the dressing better when the rice is warm as well.

See the recipe card below for full instructions.

1. In a small bowl, whisk together the rice wine vinegar, orange juice, soy sauce, maple syrup, ginger, garlic, and sesame oil. Whisking constantly, add the olive oil in a slow steady stream. Add a pinch of salt if desired.
2. Prepare the black rice according to package instructions and allow it to cool until it’s lukewarm or room temperature, then place in a large bowl.
3. Add the edamame, bell pepper, orange, green onion and cilantro to the bowl of rice.
4. Add enough dressing to coat, and stir the salad gently until incorporated.

Serving suggestions

This black rice salad recipe is very versatile and can be served a variety of ways! Below are some of my favorite:

• It’s great served as a standalone dish for lunch or a light dinner.
• Serve as a side dish with protein such as miso salmon or air fryer chicken breast. Fried or poached eggs would be great on top of the salad as well!
• This salad is great for barbecues or picnics served as-is or with grilled turkey burgers or grilled pork tenderloin.
• Serve it in lettuce wraps for a light appetizer at parties or gatherings.
• This is a wonderful meal prep recipe because it holds up well in fridge. Store the salad in meal prep containers and reheat just until lukewarm and serve with additional dressing as needed.

Recipe notes

• Pro tip: The forbidden rice should be is warm (not hot) or room temperature before adding the other ingredients to keep them from wilting. The rice will absorb the dressing better when the rice is warm as well.
• This dish is great for meal prep, but it’s important to note that the rice will become a bit dry over time. Simply toss with extra dressing as needed and enjoy!
• Fresh ginger hack! Freeze whole ginger root in a zip top bag and grate peel and all with a Microplane zester.
• Store this black rice salad recipe in an air tight container for up to 3 days.  Reheat in the microwave just until warm with a drizzle of additional dressing as needed.

More rice recipes you’ll love:

• Baked butternut squash risotto
• Cilantro lime rice
• Coconut rice
• Instant pot brown rice
• Instant pot chicken and rice
• Instant pot mushroom risotto
• Mexican rice casserole
• Mexican rice recipe