Citrus Ginger Black Rice Salad

This citrus ginger black rice salad is vibrant, refreshing, and full of bold flavors. I love how the nutty forbidden rice pairs with crisp vegetables, tangy grapefruit, and a zesty ginger dressing. The option to add oven-baked tofu makes it hearty enough to serve as a main dish, while still feeling light and energizing.

Why You’ll Love This Recipe

I enjoy this salad because it’s both nourishing and colorful. The black rice gives it a striking appearance and a chewy texture, while the grapefruit adds brightness and a burst of juicy sweetness. The snap peas and cabbage keep it crunchy, and the sesame-ginger dressing ties everything together with a perfect balance of tang and umami. I like that it’s naturally gluten-free, customizable, and works equally well as a side dish or a complete meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Rice Salad
▢1 cup forbidden rice (black rice)
▢2 cups water
▢2 tablespoons grapeseed oil, divided (or other neutral oil)
▢8 oz snap peas (about 2¼ cups)
▢2 tablespoons lime juice
▢1 tablespoon tamari
▢1 tablespoon rice vinegar
▢2 teaspoons finely grated ginger
▢1 teaspoon toasted sesame oil
▢2 cups shredded red cabbage
▢2 grapefruits, cut into segments (see note 1)
▢3 scallions/green onions, thinly sliced
▢⅓ cup chopped cilantro

Oven Baked Tofu (optional)
▢12 oz extra-firm tofu, cubed (½-inch)
▢1 tablespoon Sriracha
▢1 tablespoon tamari
▢1 tablespoon maple syrup (or honey)

Directions

1. I start by rinsing the black rice, then combine it with water in a saucepan. I bring it to a boil, reduce the heat, cover, and simmer until tender, about 30 to 35 minutes. I let it sit covered for 5 minutes before fluffing with a fork.
2. While the rice cooks, I preheat the oven to 400°F (200°C) for the tofu. I toss the cubed tofu with Sriracha, tamari, and maple syrup, then spread it on a baking sheet lined with parchment. I bake for 25 to 30 minutes, flipping halfway, until golden and crisp on the edges.
3. I heat 1 tablespoon grapeseed oil in a skillet and quickly sauté the snap peas until bright green and just tender, about 2 minutes. I set them aside to cool.
4. In a small bowl, I whisk together lime juice, tamari, rice vinegar, ginger, sesame oil, and the remaining 1 tablespoon grapeseed oil to make the dressing.
5. In a large bowl, I combine the cooked rice, snap peas, cabbage, grapefruit, scallions, and cilantro. I pour the dressing over and toss well.
6. If I’m using tofu, I add it on top just before serving.

Servings and Timing

This recipe makes about 4 servings as a main dish or 6 as a side. The rice takes about 35 minutes to cook, the tofu about 30 minutes, and the rest of the salad comes together in 15 minutes. Altogether, it takes about 45 minutes if I prepare the salad while the rice and tofu cook.

Variations

Sometimes I swap grapefruit for oranges or blood oranges for a sweeter twist. If I want extra crunch, I add toasted sesame seeds or chopped cashews. For a more protein-packed meal, I’ve added edamame or shredded chicken. When I want a little heat, I mix chili flakes into the dressing.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Since it’s best enjoyed cold or at room temperature, I don’t reheat it. If I’ve made it ahead, I give it a quick toss before serving and sometimes add a splash of lime juice to refresh the flavors.

FAQs

Can I use another type of rice?

Yes, I sometimes use brown rice, red rice, or wild rice, but I love the chewy texture and deep color of black rice.

Do I need to peel the grapefruit?

Yes, I remove the peel and pith, then cut the grapefruit into clean segments for the best texture.

Can I make this salad vegan?

Yes, it’s naturally vegan as long as I use maple syrup or agave instead of honey.

Is the tofu necessary?

No, the salad is delicious without it, but I like adding tofu when I want it to be a complete meal.

Can I prepare the rice ahead of time?

Yes, I often cook the rice a day in advance and keep it in the fridge until ready to use.

Can I add more vegetables?

Yes, I like adding shredded carrots, bell peppers, or cucumbers for extra crunch and color.

How do I keep the grapefruit from making the salad watery?

I segment the grapefruit carefully and let it drain a bit before adding it to the salad.

Can I use bottled ginger instead of fresh?

Yes, but I think freshly grated ginger gives the salad a brighter flavor.

Is this salad gluten-free?

Yes, as long as I use gluten-free tamari instead of soy sauce.

Can I serve it warm?

Yes, I sometimes toss the salad with the rice and vegetables while still slightly warm for a comforting variation.

Conclusion

This citrus ginger black rice salad is one of my favorite recipes when I want something fresh, colorful, and full of bold flavors. The nutty black rice, juicy grapefruit, crunchy vegetables, and zesty ginger dressing make it irresistible. I love that it’s flexible, meal-prep friendly, and just as good for a weeknight dinner as it is for a festive gathering.

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