Wild Rice Salad in Asian Vinaigrette


by: KrazyKiwi

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!


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serves: 6

100 g uncooked wild rice

100 g apples, sliced

100 g arugula

100 g cherry tomatoes

50 g sliced almonds

For the Vinaigrette:

30 g shallots, minced

30 ml lime juice

30 ml maple syrup

20 ml low-sodium soy sauce (gluten-free optional)

30 ml sesame oil

1 tbsp cilantro, chopped

1 tbsp chopped mint

Nutrition Facts
Wild Rice Salad in Asian Vinaigrette

Servings Per Recipe: 6

Amount per Serving

Calories: 187

  • Total Fat: 9.1 g
  •     Saturated Fat: 1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 121.7 mg
  • Total Carbs: 23.7 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 8.1 g
  • Protein: 5.2 g

how is this calculated?

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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.

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