Ginger Rice Salad


Units Scale
  • 4 cups cooked rice
  • 45 cloves of roasted garlic – chopped
  • 1 medium sized jalapeno – sliced thin – with seeds
  • 35 stalks of celery with celery leaves – chopped
  • 810 slices of pickled ginger – chopped
  • 1012 fresh basil leaves – chopped
  • 15 oz. can of black beans – rinsed and drained
  • 45 tbs. of marinated ginger juice
  • 23 tbs. honey
  • 1 1/2 tsp. salt
  • 1 tsp. red pepper flakes
  • Freshly grated nutmeg – a few nice gratings of the fresh nutmeg


  1. My version of a simple marinade for fresh ginger – take the bark off of two-inch piece of fresh ginger; using a very sharp knife, slice the ginger very thin and place in a small bowl. Place about 3 – 4 tablespoons of sugar in the bowl with the sliced ginger. Cover the ginger-sugar mixture with either cider vinegar, rice vinegar or simply white vinegar.
  2. Place the chopped celery, garlic, fresh basil leaves, jalapeno, fresh sliced marinated ginger and beans in a bowl. Add the rice, seasonings, honey and marinade juice in the bowl and toss. Taste for seasonings and refrigerate until ready to use.


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