Basmati Rice Salad with Ginger Miso Vinaigrette

This recipe came from my favorite vegan restaurant Native. This is part of their new summer menu so I am sharing it with you.


Basmati Rice Salad with Ginger Miso Vinaigrette

This recipe came from my favorite vegan restaurant Native. This is part of their new summer menu so I am sharing it with you.

4 cups cooked and cooled Basmati Rice
1 carrot chopped ¼ inch dice
1 cup snow peas, sliced lengthwise in 1/8” slices (julienned)
½ cup frozen or fresh corn kernels
½ cup small dice red bell peppers
½ cup green onion, thin slice
2 Tbsp. toasted sesame seeds

Ginger Miso Vinaigrette

Yield: 1 ½ cups

½ cup rice vinegar
¼ cup white miso
½ cup chopped green onion
3 Tbsp. maple syrup
2 Tbsp. soy sauce
2 Tbsp. olive oil
1 Tbsp. chopped ginger
2 tsp. toasted sesame oil
1/8 tsp. turmeric

Toss rice and vegetables together in large bowl to incorporate all ingredients.
Add Ginger Miso Vinaigrette and mix together well.