Asian Sesame Ginger Black Rice Salad

I grew up eating rice several times a week — often plain white rice alongside a saucy main or in classic family dishes. Over the years I’ve gravitated toward whole-grain varieties for their flavor and nutrition: brown rice, wild rice, and forbidden rice (black rice) are now regulars in my kitchen.

One of my favorite uses for cooked rice is in salads. Rice salads are filling, portable, and a great way to showcase seasonal produce. When I want something a little more vibrant, I make this Asian Black Rice Salad. The deep purple-black color of the rice sets a beautiful contrast against bright oranges and green edamame, while the ginger-orange dressing brings everything together.

This salad is simple to make, easy to customize, and impressive on the table — a great recipe for weeknight meals, potlucks, or meal prep.

Why you’ll love this recipe

• An enticing combination of nutty forbidden rice, protein-rich edamame, crisp vegetables, sweet citrus, and a bright ginger-orange dressing.
• Prep-friendly: the rice and dressing can be made 1–2 days ahead so assembly is quick.
• Very versatile — serve it as a side or a satisfying vegan main; swap in proteins or vegetables you have on hand.
• Easy to customize for different diets and flavor preferences.

Recipe ingredients

• Black rice (forbidden rice). A whole grain with a nutty flavor, chewy texture, and rich antioxidant content. Cook the rice ahead of time and cool to room temperature for faster assembly.
• Edamame. Shelled edamame adds plant-based protein and a pleasant pop of green. You can substitute another bean or protein if preferred.
• Vegetables. Crisp bell pepper and green onion work well here; feel free to swap in cucumber, shredded carrot, or snap peas.
• Orange or clementines. Adds bright sweetness; mango or pineapple would also be delicious.
• Fresh ginger and garlic. Grated fresh ginger is key for the dressing; grate the peel if desired. If you prefer, use a small pinch of garlic powder in place of fresh garlic.
• Soy sauce or tamari. Use reduced-sodium soy sauce or tamari/coconut aminos for a gluten-free option.
• Rice wine vinegar, sesame oil, maple syrup, and extra virgin olive oil form the base of the ginger-orange dressing.
• Sesame seeds. Optional garnish for extra texture; toasted sliced almonds are a nice alternative.

See the recipe card below for exact quantities and full instructions.

How to make this Asian rice salad

This salad comes together in a few simple steps. For best results, cook the rice and prepare the dressing up to two days in advance. Allow the rice to cool to room temperature or be slightly warm before combining so it absorbs the dressing and won’t wilt the vegetables.

Pro tip: The rice should be warm or room temperature — not hot — when you add the vegetables. Warm rice soaks up the dressing better and keeps the veggies crisp.

Full step-by-step instructions are in the recipe card below.

1. Whisk the dressing: combine rice wine vinegar, fresh orange juice, soy sauce, maple syrup, grated ginger, garlic, and sesame oil. While whisking, stream in the olive oil until the dressing is emulsified. Add salt to taste.
2. Cook the black rice according to package directions. Let it cool until lukewarm or room temperature, then transfer to a large bowl.
3. Add the edamame, chopped bell pepper, orange segments, sliced green onions, and cilantro to the rice.
4. Pour enough dressing over the salad to lightly coat everything, then toss gently to combine. Adjust seasoning and add sesame seeds to garnish if desired.

Black rice, often called forbidden rice, is an ancient whole grain with a distinctive black-purple color from anthocyanin antioxidants. It has a nutty flavor and chewier texture than white rice and offers more fiber, protein, and antioxidants.

Serve the salad slightly warm or at room temperature. Warm or room-temperature rice helps the flavors meld and allows the rice to absorb the dressing; hot rice will wilt the vegetables, while cold rice won’t absorb the dressing as well.

Yes. Store the salad in an airtight container in the refrigerator for up to three days. Reheat gently until just warm and toss with a little extra dressing before serving if the rice has dried out a bit.

Serving suggestions

This black rice salad is versatile and pairs well with many dishes. Some favorite ways to serve it:

• Enjoy it as a satisfying lunch or a light vegetarian dinner on its own.
• Serve it alongside grilled or roasted proteins for a balanced meal; add a fried or poached egg on top for extra richness.
• Bring it to barbecues or picnics as a colorful side that travels well.
• Use it as a filling for lettuce wraps to make a fresh appetizer.
• For meal prep, pack portions in containers and reheat gently, adding extra dressing when serving.

Recipe notes

• Pro tip: Make the rice and dressing ahead of time and let the rice come to room temperature before assembling.
• If the salad dries slightly in the fridge, toss with additional dressing before serving.
• A convenient ginger hack: freeze whole ginger and grate it, peel and all, for quick fresh ginger whenever you need it.
• Store leftovers in an airtight container for up to three days. Reheat gently and add a splash of dressing if desired.

More rice recipes you’ll love:

• Baked butternut squash risotto
• Cilantro lime rice
• Creamy coconut rice
• Instant Pot brown rice
• Instant Pot chicken and rice
• Instant Pot mushroom risotto
• 30-minute cheesy Mexican rice skillet
• Classic Mexican rice