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Black Rice Salad

Chewy, delicious, and filled with a heap of crunchy & sweet tasty bits. This Black Rice Salad is another favourite at family dinners and parties. Not only it’s great to accompany roast meats, a BBQ or pan-fried salmon, but it’s also perfect for a light lunch on its own.

ingredients for this black rice salad

Ingredients for this Black Rice Salad

Black Rice

Dark in colour with purple hues, not only it looks beautiful on the plate – Black rice is also very good for you. It’s a lot less processed than white rice and is high in fibre and antioxidants, thanks to its black colour. Flavour wise it’s very nutty, similar to brown rice, and has a much chewier texture than white rice. It holds its shape very well, if cooked right, and is perfect for cold salads.

More tips in the next section after the ingredients on How to Cook Black Rice!

You can find Black Rice in your local supermarket or Asian Grocer. A lot of versions of rice salads you can find online are with brown rice and that is also equally as delicious and healthy. If you can’t get a hold of Black Rice, Brown Rice is the perfect substitute!

black rice is used for this rice salad dish

Red Capsicum

Perfect to add some freshness and crunch to the salad, any type of capsicum or peppers are great. I like sweeter ones so I often use sweet Italian long peppers

Spring Onion & Parsley

You can also use red onion if you prefer instead of the spring onion!

Nuts and Seeds

  • Cranberries – add a lovely tang and sweetness to the salad. Can also be substituted for raisins or sultanas
  • Peanuts – for crunch and can be replaced for chopped cashews, hazelnuts or slivered almonds, or omitted completely
  • Pepita Seeds – can be substituted for sunflower seeds

Dressing

  • Sesame Oil – or you can substitute for vegetable or peanut oil if you prefer a less flavoured oil
  • Soy Sauce – or tamari for a healthier option that has less sodium. I do not recommend substituting for dark soy as it’s quite strong in flavour and should be used in much smaller quantities
  • Lemon Juice – or lime juice
black rice salad

How to make this Black Rice Salad

Cooking the Black Rice

Follow packet instructions and make sure to not overcook the rice as it will go very mushy otherwise. I like to usually cook Black Rice the same as when I cook Brown Rice on the stove. After thoroughly rinsing the rice under cold water, I just boil it in a big pot of water for around 30-35 minutes then strain it. There is a great post online HERE on How to Cook Black Rice. Thanks to our partners, https://www.fakewatch.is/product-category/rolex/sea-dweller/ you can find online to suit every preference and budget, from budget to top-of-the-range super stylish models.

Chop ingredients

Dice the capsicum in small 1 cm pieces. Roughly chop the cranberries & peanuts. Thinly slice the spring onion and chop the parsley.

Make Dressing & Assemble

To make the Black Rice Salad dressing, combine the lemon juice with the sesame oil & Soy sauce. After the back rice has cooled down, combine with all the ingredients and the dressing.

close up of this black rice salad

Serving Suggestions & Storage

This salad recipe is for 2 to 3 main-size portions (3 cups of cooked rice). As a side, it will serve up to 4 people. It’s great served as a side dish with roast meats and seafood dishes like salmon and prawns.

Store any leftover salad in an airtight container in the fridge for up to 2 days. The salad will keep for longer is not dressed with the dressing, for up to 4 days. If the rice becomes dry in the fridge, re-heat gently in the microwave for 30 seconds.

Like this recipe? You might also like my Healthy Soba Noodle Salad Recipe!

Enjoy!

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Black Rice Salad

Prep Time 15 minutes
Cook Time 35 minutes
Servings 2 people

Ingredients

  • 3 cups Cooked Black Rice ((roughly 1 cup uncooked black rice))
  • 1 large Red Capsicum (diced in 1 cm pieces)
  • 4 tbsp Peanuts (roughly chopped)
  • 2 tbsp Dried Cranberries (roughly chopped)
  • 2 tbsp Pepita Seeds
  • 4 Spring Onions (thinly sliced)
  • 1 small bunch Parsley (chopped)
  • 6 tbsp Sesame Oil
  • 4 tbsp Lemon Juice
  • 4 tbsp Soy Sauce

Instructions 

  • Cook the Black Rice as per packet directions, strain and set aside to cool. See notes below for cooking of the rice.
  • While the Black Rice is cooking chop the capsicum, peanuts, cranberries, parsley and spring onion
  • Combine the Sesame Oil, Lemon Juice & Soy Sauce for the dressing
  • Mix all the ingredients together and serve!

Notes

To cook black rice: Follow packet instructions and make sure to not overcook as it will go very mushy otherwise. I like to usually cook Black Rice the same as when I cook Brown Rice on the stove. After thoroughly rinsing the rice under cold water, I just boil it in a big pot of water for around 30-35 minutes then strain it. Check texture after 30 minutes.
This salad recipe is for 2 to 3 main size portions (3 cups of cooked rice). As a side it will serve up to 4 people. For larger crowds (6-8 people) double the ingredients.
Storage: Store any leftover salad in an airtight container in the fridge for up to 2 days. The salad will keep for longer is not dressed with the dressing, for up to 4 days. If the rice becomes dry in the fridge, re-heat gently in the microwave for 30 seconds.
Substitutes for most ingredients can be found in the post above recipe card. 
Course: Salad
Keyword: black rice, black rice salad, light lunch, rice, side dish
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Recipes

Espresso Bliss Balls

Espresso Bliss balls

Did you say Coffee and Chocolate? These Espresso Bliss Balls are the perfect pick me up snack! Anytime of the day, rushing to and from, after lunch, or when the 3pm slump hits you.. and you need something.. QUICK! Just make a batch of these for and they are ready to eat anytime you want a healthy, energy packed treat!

Ingredients for the Espresso Bliss Balls

Ingredients for these espresso bliss balls
  • Dates: I just use standard dates that you can find in any supermarket. They add sweetness to the bliss balls as well as a subtle caramel flavour. Dates are good for you too! High in antioxidants and in fibre.
  • Almonds: For nut free – you can also replace the almonds with standard rolled oats
  • Desiccated coconut: For filling and for coating afterwards too
  • Cacao Powder: I love cacao powder and use so much of it in baking, snacks & smoothies. It adds the strong chocolate flavour to the Espresso bliss balls.
  • Dark Chocolate: I like to use a dark chocolate with a least 70% cocoa like a Lindt Excellence 70%, if you prefer a more bitter chocolate option you can also swap this for a 80% or 95% cacao chocolate or a few tablespoons of cacao nibs – or if you like more sweet, just regular milk chocolate or chocolate chips.
  • Espresso Powder: The star ingredient and what gives these bliss balls a real kick. I use ground coffee powder. I always have Lavazza Crema e Gusto on hand at home and I find it’s perfect to give the bliss balls a strong coffee flavour (you can find it on Amazon too). You can also swap this for a decaf ground coffee if you prefer less caffeine.
  • Maple Syrup & Honey: I like to use both to get the caramel & sweet flavour profiles of the two
  • Vanilla Essence
  • Coconut Oil: this is what will help form and set the Espresso Bliss balls once they are in the fridge.
espresso cup and chocolates
Image by Susanne Jutzeler, Schweiz from Pixabay

Making the Espresso Bliss Balls

These Espresso Bliss Balls can be made in 4 easy steps:

Combine dry ingredients

In a food processor, add the dates, almonds, coconut, cacao powder and espresso powder and process until it becomes a fine crumb – around 30 seconds on high speed.

Add wet ingredients and chocolate

Add the melted coconut oil, maple syrup, honey, vanilla essence and dark chocolate pieces to the food processed and process again on high speed for 5-10 seconds until well combined.

Roll

Roll the mixture with your hands into small balls (you should be able to make around 20-22 coin sized balls) and roll them in some desiccated coconut mixed with cacao powder, if desired.

Rest in the fridge

Rest in the fridge for at least 1 hour to firm up in a sealed container before serving.

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Espresso Bliss Balls

Prep Time 15 minutes
Refrigerating 1 hour
Servings 22 balls
Calories 85
A delicious snack that combines coffee, chocolate & almonds

Equipment

  • 1 Food processor

Ingredients

  • 1 cup Pitted Dates
  • 1 cup Almonds
  • 1/2 cup Desiccated coconut (+ 2 tbsp for coating at the end)
  • 5 tbsp Cacao Powder (+ 1 tsp for coating at the end)
  • 4 tsp Espresso powder / Ground coffee
  • 40 gr Dark Chocolate
  • 2 tbsp Coconut oil (Melted)
  • 1 tsp Vanilla essence
  • 3 tbsp Maple syrup
  • 1 tbsp Honey

Instructions 

  • In a food processor, add the dates, almonds, coconut, cacao powder and espresso powder and process until it becomes a fine crumb – around 30 seconds on high speed.
  • Add the melted coconut oil, maple syrup, honey, vanilla essence and dark chocolate pieces to the food processed and process again on high speed for 5-10 seconds until well combined.
  • Roll the mixture with your hands into small balls (you should be able to make around 20-22 coin sized balls) and roll them in some desiccated coconut mixed with cacao powder, if desired.
  • Rest in the fridge for at least 1 hour to firm up in a sealed container before serving.

Notes

Storage: Store in the fridge in a sealed container for up to 1 week
Calorie content: 1 Bliss Ball, 85 cal approximate
Calories: 85kcal
Course: Snack
Keyword: afternoon snack, bliss balls, coffee, healthy snack, mid morning snack, snack
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Recipes

Healthy Soba Noodle Salad

Stuck for ideas when it comes to bringing a ‘side salad’ over to someone’s house for dinner? Then you have to try this Healthy Soba Noodle Salad! Bouncy noodles, crunchy slaw and a bit of tang from the dressing. Great to accompany roast meats, a BBQ or even better seafood. A healthy salad that you can make in a flash!

Only a handful of ingredients for this healthy soba noodle salad

Ingredients needed for this Healthy Soba Noodle Salad

All you need for this fresh and Healthy Soba Noodle Salad:

Soba Noodles

I love these noodles, and they are so good for you! They are made usually of buckwheat and wheat flour. Buckwheat is high in protein and give the noodles a nuttier taste.

Soba noodles are delicious to eat cold, warm or hot. The trick with these is to cook them exactly as per the packet instructions, I like to use Hakubaku Organic Soba Noodles or Kura Soba Noodles.

Tip: Because they have less gluten than normal noodles or pasta – they are less forgiving if you overcook them, and they easily get very soft and will break.

After boiling them, immediately run them under cold water to stop the cooking and put a little of vegetable oil to stop them from sticking together.

Shredded Carrot, Cabbage & Spring Onions

I like to use purple or white cabbage or a mixture of both. Together with the carrot they give a lovely crunch to the salad.

Finely sliced spring onions or scallions add some additional taste to the dish as well as a pop of colour.

Tip: From the supermarket you can also find already finely sliced bags of carrot and cabbage for coleslaw! You can use a whole 400g bag of those if you don’t want to have to shred by hand! I do when I do not have the time 🙂

Sesame Seeds

I like to use a mixture of black and while sesame seeds for a pop of colour, but you can use either!

Dressing Ingredients for this Healthy Soba Noodle Salad

  • Tamari – you can substitute for soy sauce if that is all you have at hand. I like to use Tamari as a healthier swap as it contains less sodium than soy sauce.
  • Sesame Oil
  • Apple Cider Vinegar

How to make this Healthy Soba Noodle Salad

Cook Soba Noodles

Cook the soba noodles as per packet directions and cool immediately under cold water.

Place the cooked soba noodles in a large bowl and add a few tablespoons of sesame or vegetable oil to stop them from sticking together and combine. You can read more about How to Cook Perfect Soba Noodles on my post HERE.

Make Dressing

In a small bowl, mix the Tamari, Sesame Oil and Apple Cider Vinegar and set aside.

Combine and Serve

Combine the sliced Spring Onions/Scallions, sliced cabbage and carrot to the noodles and add the dressing.

Add the sesame seeds and gently combine with the rest of the salad.

Serve immediately and enjoy!

Serving and Storage Suggestions

The Salad once dressed is best served immediately. If you are not planning to serve the salad immediately do not add the dressing till right before serving.

You can also make this up to a day in advance by keeping the noodles, vegetables and dressings in separate containers and combining just before serving.

If the noodles have stuck together – you can gently re-heat them for 20 seconds in the microwave before combining with the other ingredients.

Loved this recipe? Want more?

Check out more of my Salad Recipes like my Balsamic and Maple Glazed Pumpkin Salad and my Black Rice Salad.

Like buckwheat pasta? You will enjoy this Healthy Buckwheat Pasta with Potatoes, Kale & Parmesan!

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Healthy Soba Noodle Salad

5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

  • 200 g soba noodles
  • 2 cups purple or white cabbage (finely shredded, approx. 150 gr)
  • 2 cups carrot (finely shredded, approx. 150 gr)
  • 3 spring onions (finely sliced)
  • 2 tbsp sesame seeds (white / black or both)
  • 1 tbsp vegetable oil (or a few extra tablespoons of sesame oil)
  • 50 ml sesame oil (approx 4 tbsp)
  • 50 ml tamari (or soy sauce -approx 4 tbsp)
  • 50 ml apple cider vinegar (approx 4 tbsp)

Instructions 

  • Bring a large pot of water to the boil, in the meantime finely slice the cabbage, carrots and spring onions
  • Cook the noodles as per packet instruction. They easily overcook so put a timer on! Once cooked, drain them and run them under cold water till they are cold to the touch.
  • Place them in a large bowl with a few tablespoons of vegetable oil so that they don't stick together.
  • Prepare the dressing by mixing the sesame oil, tamari and apple cider vinegar,
  • Mix the cabbage, carrot and spring onion to the noodles, add the sesame seeds. dressing and serve immediately!

Notes

The noodle salad once dressed is best served immediately.
If you don’t plan to serve it immediately, keep the noodles and salad in an airtight container and add the dressing separate up until serving time.
Storage: If the noodle salad is already dressed it will keep in the fridge for up to two days in a airtight container. If not dressed, it will last for up to 4 days. If the noodles have dried out – you can re-heat them briefly in the microwave for 30 seconds. 
Cuisine: Japanese
Keyword: easy dinner, healthy salad, salad, Soba noodles
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