Orange and Almond Black Rice Salad

This orange and almond black rice salad with soy ginger vinaigrette is full of flavor and texture. If you’re like us and need a break from all the heavy winter foods, this salad will be satisfying. It’s filling, but full of light and crunchy veggies, like cabbage, snap peas and scallions. Along with the roasted almonds, the sesame clusters give the salad another dimension, making it heartier and more filling than most. Perfect as a main dish.

ORANGE & ALMOND BLACK RICE SALAD | A delicious salad served with snap peas, cabbage and ginger vinaigrette, full of flavor and crunch. Gluten-free and vegan. | LOVELEAF CO. #salad #easyrecipe #recipe #glutenfree #dairyfree #vegan #dinner #healthy #blackrice

Orange and Almond Black Rice Salad



  • 1 cup black rice (aka Forbidden Rice)

  • 1 cup sugar snap peas, large ones sliced in half

  • 1 cup thinly sliced purple cabbage

  • 1 small bunch scallions (reserve 2 for the dressing), thinly sliced

  • 1 large orange or 2 clementines, peeled, separated, seeds removed and sliced in half

  • ½ cup unsalted raw almonds, toasted

  • 1 small red chile (mild-medium depending on preference), chopped


  • 1 egg white

  • ½ teaspoon salt

  • 1 teaspoon Chinese Five Spice powder

  • 3 tablespoons sugar

  • 1 cup raw sesame seeds


  • 2 green onions

  • 2 garlic cloves

  • 1 tablespoon sesame oil

  • 2 tablespoons gluten free soy sauce

  • 2 tablespoons rice vinegar

  • 1 tablespoon fresh ginger, peeled and chopped

  • 1 tablespoon honey (see notes)

  • 1 tablespoon water

  • 2 tablespoons extra virgin olive oil



  1. Cook according to package instructions. Set aside to cool.


  1. Preheat oven to 350°. Whisk egg white in a small bowl until slightly foamy; whisk in sugar, salt, and Chinese Five Spice. Add sesame seeds and toss to coat.

  2. Spoon sesame mixture in clumps on a parchment-lined baking sheet and bake, stirring occasionally, until golden brown, 10–12 minutes. Let cool.


  1. Add all ingredients except the olive oil into a high speed blender (like a Vitamix) until well combined. Turn to a low speed and slowly add the 2 tablespoons of olive oil.


  1. In a large bowl, add all the ingredients (except for the sesame clusters) to the cooled rice. Pour the vinaigrette over and toss to coat. When ready to serve, add in desired amount of sesame clusters. For vegans, simply sprinkle with sesame seeds.



Make it vegan: Omit the sesame clusters and add about ½ cup of toasted sesame seeds to the salad before serving. Replace the honey with another liquid sweetener, like agave syrup or maple syrup.

Sesame clusters adapted from Bon Appétit.