Nutty Black Rice Salad Ensemble
Serves: Serves 4-6
  • 1 cup Lundberg Black Japonica Rice
  • 2 large carrots, grated
  • 1 red bell pepper, finely diced
  • 3 green onion strands, finely diced
  • ½ cup white cabbage, shredded
  • ¼ cup olive oil (EVOO)
  • ⅛ cup apple cider vinegar
  • Juice of ½ lime
  • ¼ cup Tamari (wheat-free) soy sauce
  • Dash of water
  • 1 clove of garlic, crushed
  • Season to taste: black pepper, dash of cayenne pepper, ground red paprika
  1. Combine rice with 2 cups water, simmer in rice cooker under the brown rice setting, or until all water is absorbed and rice is still firm and a little crunchy. Allow to cool.
  2. Combine all salad ingredients.
  3. Whisk vinaigrette ingredients together vigorously.
  4. Pour over salad and mix well.
  5. Let stand in fridge a while for flavors to unfold. May need to top up seasoning.
Recipe by Kirstin's Cancer Care at