Asian Black Rice Salad with Ginger Orange Dressing
Asian Black Rice Salad with Ginger Orange Dressing is an easy black rice salad packed with edamame, crunchy vegetables, and plenty of Asian flavor!
I’ve been really excited to share this black rice salad with you! If you’re not familiar with black rice, let me just give you a quick run-down. It’s got a delicious, earthy flavor, and it’s packed with vitamins, iron, minerals, and fiber.
It’s also naturally gluten-free and heart-healthy.
I love Asian flavors, and this black rice salad has all of the qualities I love. It’s both sweet and savory, and it’s full of texture.
The vinaigrette alone oozes with umami flavor from the ginger, soy sauce, orange juice, and a splash of sesame oil.
Combine that with the earthy flavor of the rice, sweet bell peppers, juicy orange, and savory green onions for a black rice salad recipe that’s bursting with flavor!
You’ll love the variety of textures going on in this dish. The black rice lends chewiness that’s the perfect contrast with the crunchy veggies, fresh orange and edamame — it’s just perfection.
Flavors and textures like this make healthy eating exciting!
This Asian black rice salad just goes to show that eating healthy doesn’t have to be boring. It’s flavorful, satisfying, and straight up addicting.
It’ll definitely have you coming back for more.
Recipe notes
- Pro tip: Black rice salad is best served at room temperature.
- Store 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.
More rice recipes you’ll love:
- Almond rice pilaf
- Cilantro lime rice
- Coconut rice
- Instant pot brown rice
- Instant pot chicken and rice
- Mexican rice casserole
- Mexican rice recipe
- Southwest brown rice salad
- Thai black sticky rice pudding by Recipe Tin Eats
- Wild rice salad
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Asian Black Rice Salad with Ginger Orange Dressing
Ingredients
For the salad:
- 1 cup Village Harvest Black Rice cooked according to package instructions and cooled to room temperature
- 1 cup shelled edamame thawed if frozen
- 1 bell pepper seeded and chopped
- 2 clementines or 1 small naval orange peeled, sliced widthwise, and cut into small triangles
- 2 green onions both white and green parts, sliced on the bias
- 1/4 cup chopped fresh cilantro
- sesame seeds for garnish (optional)
For the dressing:
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon fresh orange juice
- 1/2 tablespoon reduced sodium soy sauce or tamari for gluten-free
- 2 teaspoons maple syrup
- 1 teaspoon freshly grated ginger*
- 1 small clove garlic grated or chopped very fine
- 1 teaspoon sesame oil
- 1/4 cup extra virgin olive oil
Instructions
- Place the rice in a large serving bowl. Add the edamame, bell pepper, clementines, green onions, and cilantro to the bowl. Set aside.
- In a small bowl, whisk together the rice wine vinegar, orange juice, soy sauce, honey or agave, ginger, garlic, and sesame oil. Whisking constantly, add the olive oil in a slow steady stream. Add a pinch of salt if desired,
- Add the dressing to the salad and toss to combine until the salad is well coated with the dressing. Sprinkle with sesame seeds, if using, then serve and enjoy!
Notes
- Pro tip: Black rice salad is best served at room temperature.
- Store 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.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
41 Comments on “Asian Black Rice Salad with Ginger Orange Dressing”
This was great! I had everything for it in the pantry, so one night I introduced some older family members visiting us to this rice and (while they kept calling it beans, never having seen black rice before) they loved it. Its subtle, but just the right balance of flavors. I will absolutely make this again. It was perfect with the salmon and salad I also made- as well as super colorful and beautiful to look at on these hot FL spring nights. Thank you! (PS, I do use a rice cooker w my black rice- a tiny kitchen + too many people visiting + warm temps = keep it as easy as possible, and cutie orange segments/juice and sliced snap peas were my only sort of substitutions.
I’m so glad that you enjoyed this Audra and thanks for taking the time to leave your feedback! 🙂
I made this for a lunch with my book club friends. It was a big hit and they asked for the recipe.
Thank you for sharing this Heather — I’m so glad you all enjoyed it!
This salad looks amazing! If I was going to make it the night before a lunch event, would you recommend adding the dressing the night before or only in the morning?
Hi Hazel! I would prepare the rice in advance and toss it with just enough dressing to keep it moist, then add the fresh ingredients and the rest of the dressing the day of. This way it will be the freshest possible!
A just made this for my lunch this week, fabulous! Thank you!
I’m so glad you like the recipe Vicki, and thanks so much for taking the time to leave your feedback! ?
Marcie, this salad is one of your best creations! Love it!
Thank you, Deb, I appreciate that! 🙂
Wow, this salad looks amazing Marcie! That black rice sounds so interesting and delicious, and I love your video! You did a great job.
Thank you for the nice comment, Rachel — I appreciate it! The black rice is just amazing, too!