Forbidden Rice & Kimchi Salad with Ginger Almond Dressing

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A vibrant, nutrient-packed Forbidden Rice & Kimchi Salad featuring chewy black rice, spicy fermented kimchi, fresh vegetables, herbs, and a creamy ginger almond dressing. It’s a flavorful fusion dish that works beautifully as a light lunch, side dish, or meal-prep bowl.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4

Ingredients

For the Salad

• 1½ cups cooked forbidden rice (black rice), cooled
• 1 cup kimchi, chopped
• 1 cucumber, diced
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 2 green onions, sliced
• ½ cup edamame (optional)
• ¼ cup fresh cilantro, chopped
• ¼ cup toasted almonds or cashews
• 1 tbsp sesame seeds

Ginger Almond Dressing

• ¼ cup almond butter
• 2 tbsp soy sauce or tamari
• 2 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 1 clove garlic, minced
• 1 tbsp lime juice
• 1–2 tsp honey or maple syrup
• 2–4 tbsp warm water (to thin)
• 1 tsp sesame oil
• Pinch of chili flakes (optional)

Instructions

1. Cook the forbidden rice.
   • Rinse the black rice well.
   • Cook according to package directions (usually about 30–40 minutes).
   • Cool completely before assembling the salad.
2. Make the dressing.
   • Whisk together almond butter, soy sauce, rice vinegar, ginger, garlic, lime juice, honey, and sesame oil.
   • Add warm water gradually until smooth and creamy.
3. Prepare the salad.
   • In a large bowl, combine the cooled forbidden rice, kimchi, cucumber, carrot, bell pepper, edamame, green onions, and cilantro.
4. Dress the salad.
   • Pour the ginger almond dressing over the salad.
   • Toss gently until everything is coated.
5. Finish and serve.
   • Top with toasted almonds or cashews and sesame seeds.
   • Serve chilled or at room temperature.

Optional Additions

• Protein: Grilled chicken, tofu, shrimp, salmon, or a soft-boiled egg
• Extra crunch: Cabbage, bean sprouts, roasted peanuts
• More spice: Sriracha, gochujang, or chili crisp
• Creamier version: Add a spoonful of tahini to the dressing

Storage

• Refrigerator: Keeps well for 3–4 days in an airtight container.
• Store dressing separately if preparing ahead for the freshest texture.

Benefits & Flavor Notes

• Forbidden rice: Nutty, chewy, and naturally rich in antioxidants.
• Kimchi: Adds tangy heat and fermented depth.
• Ginger almond dressing: Creates a creamy balance of spicy, salty, sweet, and savory flavors.

This salad is a beautiful blend of Korean-inspired flavors and wholesome ingredients—perfect for a refreshing lunch or a colorful dinner bowl. 🥗✨