Wild Rice Salad

Serves 4

This salad has far too many benefits to mention here – suffice it to say, its ingredients are highly nutritious, the taste is sublime, and it won’t be an effort to indulge. This recipe features in my book ‘Mouthwatering Vegan’ and I wanted to gift it to you to enjoy a good hearty and delicious salad from my book.  Bon Appetit !


1 cup mixed rice, wild red and black, boiled and drained
1 medium sized spring onion, finely chopped
a good handful of fresh coriander/cilantro, finely chopped
½ small red pepper, finely chopped
12 mushrooms, finely chopped, and gently fried in coconut oil
1 whole avocado, finely chopped
2 tsp sesame seeds (not roasted)
10 walnuts, chopped
5 raw almonds, chopped
1 Tbsp freshly grated ginger
zest of 1 lime


juice of 1 lime
1 tsp coconut oil
2½ tsp japanese rice vinegar
¼ cup pomegranate juice
2 Tbsp (30 mL) teriyaki sauce
sea salt to taste


  1. First place the dressing ingredients in a jar with a lid, and shake. Then pour onto the salad (you may not wish to use it all, so pour with caution and taste for salt and sweetness).
  2. Then place all the salad ingredients in a serving bowl, except for the dressing. Mix with a salad spoon or fork, and then drizzle on the dressing, and serve.
  3. Will keep in the fridge for up to 2 days.


All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010






  1. Just a quick note to thank you for your recipes. I made your recipe for the mature cheddar cheese….that has rocked my world. It is so incredibly delicious and easy!!! The easy part is my favorite…no the flavor is my favorite…but the easy part doesn’t hurt!! A tofu scramble with eggplant bacon and the mature cheddar cheese in a spinach wrap….NIRVANA!!!!

  2. Michael (from Facebook)

    Shared on Facebook! 🙂

    Yes, wild rice is good, and this looks hearty! 🙂

  3. Thanks there Michael and I hope you enjoy it too ! 🙂

  4. Connie Hi there. Sounds like you are really enjoying the recipes. Very best wishes your way and cheers ! 🙂

  5. Oooh, I’ve made this one from your cookbook and it is AMAZING! I remember it made a pretty large amount; we figured we’d have some left with it just being the two of us but we polished it off then and there, it was that good.

  6. Hi there Kim, so glad you enjoyed this from my book. If you haven’t already, would love your review on amazon if you are enjoying my book ! Best your way and cheers ! 🙂

  7. Hi Miriam
    I love your blog and have enjoyed many of your recipes – from the blog and your cookbook – all have been delicious. The only problem I have had was when I made the Spinach & Ricotta Pasta Shells.They tasted divine – even my husband who is not a big fan of either tofu or spinach raved about them – the only thing was that the pasta shells didn’t cook properly. I had to turn them over towards the end so that they were in the liquid. Can’t think what I did wrong – should I have covered the shells with the milk? I am going to make them again very soon but just wondered what you thought.
    PS The mixture was gorgous raw too!

    Best wishes

  8. Gloria Hi there and thanks for dropping by here with your comment and feedback. The pasta brands around vary in their texture and time needed to cook – to that end may I suggest that you pre-boil them using a couple of minutes less time than suggested on the packet. Then all you need to do once they have cooked is rinse them under cold running water, drain well and then stuff them and make them as you did previously according to the recipe – this should yield perfect results. Enjoy ! 🙂

  9. Hi Miriam
    Thanks for the advice I’ll do that next time I make it.
    Take care.

  10. I will be making this today for lunch at work tomorrow. I do eat a lot of raw vegan food but also love healthy cooked vegan food too occasionally and your recipes are delicious. Thank you Miriam for sharing.

  11. Michelle Hi there, raw vegan food is super for your health, but personally I think that it’s good to have other healthy vegan food that includes grains such as wild rice etc – it’s good to have a treat and to widen one’s repertoire. Summer lends itself perfectly to eating lots of raw food – it’s also great to have fun with vegan food and glad my site can combine the two for you. Best your way and enjoy ! 🙂

  12. I made this and it was delicious. The dressing is so nice and tangy and the avocado gives it creamy texture. Added tofu for a bit of extra protein. Yum yum!

  13. So glad you enjoyed it Rebecca. 🙂


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