Forbidden Black Rice and Red Cabbage Salad

Japanese black rice has become one of my favorites because it has a ‘meaty’ quality to it, and the taste is nutty and semi-sweet. It pairs well with anything! This is a very pretty and hearty salad, and so easy to throw together.


  1. Put black rice in 2 cups boiling water. Reduce to simmer, cover for 25 minutes. When done, the rice should be cooked through, but still have a ‘bite’ to it, not mushy.
  2. Add the sauce ingredients to a small blender or whisk them all together until smooth and creamy. Add more vinegar (or water) to get the consistency you desire.
  3. Combine the rest of the vegetables in a medium size bowl. Add the rice when cool and mix together with the peanut miso sauce.
  4. Optional toppings: toasted sesame seeds or chopped peanuts.