Description
The golden goddess dressing is key to this wild rice salad. Carrots, orange, ginger and sesame are blended into a creamy, vibrant and refreshing sauce. Perfect over salads, grain bowls or as a dipping sauce.
Ingredients
Scale
- 2 cups cooked wild rice
- 2 cups sliced radish
- 2 cups sliced cucumber
- 1 can chickpeas, rinsed
- 2 cups chopped baby spinach
Golden goddess dressing:
- 2 small carrots (about 150g)
- 1 cup (150g) fresh orange, chopped
- 1 knob of ginger
- 1 tablespoon white or Shiro miso paste
- 1/2 cup rice vinegar or white wine vinegar
- 1/4 cup toasted sesame seeds
Instructions
- Slice the carrots and orange into small chunks and remove the skins from the ginger and garlic.
- Add all of the dressing ingredients to a high speed blender, and blend until smooth and creamy.
- To make the salad, slice the vegetables and rinse the chickpeas.
- Add all of the salad base ingredients to a large bowl.
- Pour over the dressing, toss to combine and enjoy.
Notes
- Salad: will keep in an airtight container in the fridge for up to 3 days with the dressing added
- Golden goddess dressing: also keeps for 3-4 days in a jar in the fridge.