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Yellow wild rice salad in bowl.

Wild Rice Salad + Golden Goddess Dressing

  • Author: Caitlin Rule
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: Serves 6
  • Category: Salad dressing
  • Method: Blend
  • Cuisine: International


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.


  • 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


  1. Slice the carrots and orange into small chunks and remove the skins from the ginger and garlic.
  2. Add all of the dressing ingredients to a high speed blender, and blend until smooth and creamy.
  3. To make the salad, slice the vegetables and rinse the chickpeas.
  4. Add all of the salad base ingredients to a large bowl.
  5. Pour over the dressing, toss to combine and enjoy.


  • 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.

Keywords: golden goddess dressing, wild rice salad, vegan