Wild Rice Salad Recipe by MyNutriCounter

Wild Rice Salad in Asian Vinaigrette

Wild Rice Salad in Asian Vinaigrette

An interesting fact is that wild rice isn’t actually rice, but a seed that is produced by some types of aquatic grasses in North America. There are many benefits, one of which is that these seeds contain high levels of antioxidants which neutralize free radicals. Free radicals are the by-products of cellular metabolism and they have the potential to turn healthy cells cancerous. Wild rice has a substantial amount of Vitamin C which repairs cells, tissues, organs and gives the immune system a boost. It has high levels of fibre which clears out bad cholesterol and also aids the digestive system. We think there are enough reasons here to go wild!

Wild Rice Salad Recipe by MyNutriCounter

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  • Serves


  • Prep

    10 mins

  • Cook

    15 mins

  • Total Time

    25 mins

  • Dietary

    DF, GF, VEG, V


  • 100g/3.5oz uncooked wild rice
  • 100g/3.5oz apples, thinly sliced
  • 100g/3.5oz arugula/rocket
  • 100g/3.5oz cherry tomatoes, cut in half
  • 50g/2oz sliced almonds

For the Vinaigrette:

  • 30g/1oz shallots, minced
  • 30ml/1fl oz lime juice
  • 30ml/1fl oz maple syrup
  • 20ml/0.66fl oz low-sodium soy sauce (gluten-free optional)
  • 30ml/1fl oz sesame oil
  • 1 tbsp. cilantro, chopped
  • 1 tbsp. mint, chopped


  1. Cook rice according to package directions. Cool and fluff with a fork.
  2. Whisk the ingredients for the vinaigrette in a bowl.
  3. Toss all ingredients with the vinaigrette.
  4. Season with salt and pepper if needed.

Dairy-free, Gluten-free, Lunch, Recipes, Snack, Starters, Vegan, Vegetarian

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