Triple Radish and Black Rice Salad

Triple Radish and Black Rice Salad

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  • Each serving
  • 210 cal
  • 6g fat (1g sat)
  • 0mg chol
  • 480mg sodium
  • 38g carb
  • 5g fiber
  • 4g sugars
  • 5g protein


  • 1 cup black rice
  • 1 3/4 cups water
  • 1 teaspoon salt, divided
  • 1/2 avocado, pitted and peeled
  • 1 bunch chives
  • 1 lemon, juiced
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon Ume plum vinegar
  • 1 tablespoon honey
  • 2 tablespoons soaked sunflower seeds (cover with water for 30 minutes, then drain)
  • 1/4 cup water
  • 1/2 teaspoon pepper
  • 1/2 cup finely sliced purple cabbage
  • 3 red radishes, finely sliced in rounds
  • 3 white radishes, finely sliced in rounds
  • 1 daikon radish, grated


Place black rice in a pan and cover with water. Add 1/2 teaspoon salt, cover the pan with a lid and bring to a boil. Reduce to a simmer and cook until rice is done, about 30 minutes. Once done, let stand for 10 minutes, then fluff with a fork.

Make dressing by combing avocado, chives, lemon juice, vinegars, honey, sunflower seeds, water, 1/2 teaspoon salt and pepper in a food processor until creamy. Taste and adjust seasonings to your liking, then place in a liquid measuring cup and set aside.

Place rice in a large salad bowl and combine with cabbage and radishes. Plate the salad for individual servings and drizzle with dressing before serving.

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