Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

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

  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.

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.

Keywords: golden goddess dressing, wild rice salad, vegan