Name: Wild Rice Salad + Golden Goddess Dressing
Prep time: 15 min
Total time: 15 min
Cuisine: International
Ingredients: 2 cups cooked wild rice; 2 cups sliced radish; 2 cups sliced cucumber; 1 can chickpeas, rinsed; 2 cups chopped baby spinach; 2 small carrots (about 150g); 1 cup (150g) fresh orange, chopped; 1 knob of ginger; 1 tablespoon white or Shiro miso paste; 1/2 cup rice vinegar or white wine vinegar; 1/4 cup toasted sesame seeds

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The golden goddess dressing is key to this wild rice salad. Carrots, orange, ginger and sesame are blended into a creamy, vibrant and refreshing sauce. Perfect over salads, grain bowls, or as a dipping sauce.

OMG THIS SALAD!!! It is beyond good friends.

It’s got crunch, packed with flavour and the golden goddess dressing itself is delectable. Raw carrots are blended with fresh orange, ginger, garlic and sesame into a delicious sauce that you’ll want to pour over EVERYTHING! It’s creamy, zingy, vibrant, and has a gorgeous bright orange colour. We add a little miso for saltiness, the orange makes it sweet and the ginger gives it a subtle bite.

I always make a huge batch of it and keep it in the fridge to spruce up other dishes. Not to mention it’s amazing to marinate chicken too.

A side shot image of the golden goddess dressing in a measuring jug.

Ingredients you’ll need:

You only need 6 ingredients to make the golden goddess dressing plus a few extras for the salad.

Wild rice: any type of cooked rice will do!
Vegetables: thinly sliced radish and cucumber add crunch and colour.
Chickpeas: I used chickpeas here but lentils or cannelini beans are great too.
Baby spinach
Carrots: you’ll need 2 carrots to make the dressing.
Orange: adds a beautiful citrus flavour and sweetness to the dressing.
Garlic + ginger: for a pungent spice and flavour kick.
Miso: I used shiro miso paste here for a delicious salty flavour. I has a mild, lightly sweet flavour compared to other miso varieties.
Vinegar: Use either white wine vinegar or rice vinegar here as they are more mild compared to other vinegar varieties. Adds a nice zing.
Toasted sesame seeds: To make the dressing creamy. Alternatively use tahini*.

Ingredients shown to make the salad and dressing.

How to make the golden goddess dressing

Prepare ingredients: Chop the carrots and orange into small chunks.

Remove skins: Peel the skin off the ginger and remove skin off the garlic.

Blend: add the chopped carrots, orange, garlic, ginger, miso paste, vinegar and sesame seeds to a high speed blender. Blend until smooth and creamy.

You can add the dressing to any grain based salad but this wild rice salad is my favourite combination.

Salad: Slice the vegetables and rinse the chickpeas. Add all of the salad base ingredients to a large bowl.

Combine: Pour over the dressing, toss to combine and enjoy.

Dressing poured over salad ingredients in a large mixing bowl.

Ingredient swaps + tips

Swap sesame seeds: for roasted almonds, peanuts, or sunflower seeds if preferred. Alternatively use 2 tablespoons tahini (sesame paste).
No miso? Use 1 teaspoon salt or 1-2 tablespoons soy sauce/ tamari instead.
Other flavours: omit miso paste, and add cumin and turmeric for a subtle curry flavour.
Grains: Wild rice can be replaced with another grain like regular brown/ white rice, quinoa or farro.
Use store bought microwavable pre cooked grains to save time.

Salad combined with the golden goddess dressing in mixing bowl.

How to store

This wild rice salad holds up really well thanks to the firm vegetables. For this reason, they’re one of my favourite type of salads for making in advance.

Salad: will keep in an airtight container in the fridge for up to 3 days with the dressing added
Golden goddess dressing: also keeps for 3-4 days in a jar in the fridge– it goes well with everything! ????

How to serve carrot ginger dressing

This golden goddess dressing makes just about anything taste like gold! It's a vegan salad dressing that pairs well with many types of meals. I served it over a wild rice salad, but here are some other ideas:

A simple salad: add iceberg lettuce or mixed greens, shredded carrots, onion, radishes, and seeds.
Blanched vegetables: pour over blanched broccoli and green beans.
Add to bowls: like grain bowls, Buddha bowls, or quinoa salads.
Use as a dipping sauce for salmon bites, tofu, chicken skewers or vegetable crudités

Salad served in a bowl with gold fork on the side.

FAQ

How to peel ginger?

The easiest way to peel ginger is with the heck if a spoon! You can also use a knife to peel the ginger, but you will waste some of flesh along with the skin. The spoon's curved edge will help in peeling the skin off quite easily.

What type of miso is best to use?

White miso or yellow miso are best here. These are fermented for less time than darker miso. White miso has a mild, more delicate flavour and is less saltly. Yellow miso has a mild, lightly sweet flavour.

Where to find miso paste at the grocery store?

Miso paste is most often found in the refrigerated section of your grocery store and is usually found near tofu. It can also be found in the international/ Asian isle.

Other salads to make

White Bean Kale Salad with Avocado Dressing

Kale & Apple Slaw with Yogurt Dressing

Rocket & Pear Quinoa Salad

If you try this wild rice salad with golden goddess dressing recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.