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Black Rice Salad with Spicy Toasted Sesame Dressing

  • Author: Maša Ofei
  • Prep Time: 40 minutes
  • Total Time: 40 minutes
  • Yield: 4 as a side


This fragrant black rice salad is naturally gluten-free, packed with nutritious ingredients making it a refreshing side dish!


  • 1½ cups / 300g black rice*
  • ¾ cup roasted red bell peppers (from a jar), sliced into thin strips
  • 1½ cups / 1 large cucumber, diced into cubes
  • 35g / 1 large handful coriander/cilantro, chopped
  • 10 mint leaves, chopped
  • ¼ cup / 30g toasted slivered almonds*


  • 3 tablespoons toasted sesame oil
  • 2 tablespoons olive oil
  • 2 tablespoons tamari sauce
  • 1 tablespoon maple syrup
  • 1½ tablespoons fresh lime juice
  • ¼ teaspoon chilli powder
  • Pinch of salt
  • 1 small red chilli, sliced and deseeded (optional)


  1. Cook the rice as per packet instructions.
  2. While the rice cooks, chop all your ingredients and add to a large bowl.
  3. In a small jar, add all the dressing ingredients and shake well.
  4. Once the rice is cooked, give it a rinse under cold water and let it drain well. Please don’t skip the draining step as you will end up with a watery salad.
  5. Add the black rice to the large bowl and pour over the dressing.
  6. Toss well and serve.
  7. It will keep in the fridge for up to 3 days.


Black rice: The black rice that I buy is parboiled already, so cooking time is around 20 minutes. However, if you buy it uncooked, it will take about 40 minutes to cook.

Almonds: You can use whole or flaked almonds as well.

See the tips sections above for ingredient substitutes.

  • Diet: Vegan

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