Citrus Ginger Black Rice Salad with Fresh Herbs

Asian black rice salad in a serving dish on the counter

After several trips to the store in search of freshly squeezed grapefruit juice, I finally had to admit something I should have known years ago: grapefruit is one of my favorite fruits. It may not have the dramatic sweetness of mango, pineapple, or raspberries, but there is something about its bright, bittersweet flavor that keeps pulling me back. It is refreshing, sharp, juicy, and just bold enough to make simple food feel special.

The shift from summer to fall can be a little confusing in the kitchen. Some days still call for light, crisp, cooling meals, while other evenings make me want something cozy and satisfying. Around this time of year, my grandma also begins preparing for the Chinese Mid-Autumn Moon Festival. I will be honest: I do not know every detail of the celebration, but I do know her home fills up with mooncakes and pomelos. Pomelos look a bit like oversized grapefruits, but their flavor is milder and a little sweeter. I never became someone who could eat more than a small piece of mooncake, but pomelo is another story. I could happily eat bowl after bowl.

Citrus is wonderful in savory recipes because it adds brightness, acidity, and a fresh burst of flavor. This Citrus Ginger Black Rice Salad is exactly the kind of dish that fits the in-between season. It is heartier than a lettuce-based salad, thanks to the black rice, but it still tastes light and refreshing because of the grapefruit, lime, ginger, herbs, and crisp vegetables. Red grapefruit is easy to find and gives the salad beautiful color, but pomelo can be used if you have it. For the prettiest citrus pieces, segment the grapefruit by cutting the flesh away from the membrane. This keeps the slices tender, juicy, and easy to fold through the rice.

Asian black rice salad ingredients like scallions, grapefruit, purple cabbage, snap peas and limes on the counter

The base of this salad is black rice, also called forbidden rice. This deep purple-black grain is often associated with ancient Chinese cooking traditions, and it brings a nutty flavor, chewy texture, and striking color to the bowl. I also like that it cooks faster than brown rice, making it practical for weeknight meals. Once cooked, the rice holds up beautifully with the ginger lime vinaigrette, so the salad can be made ahead without becoming soggy.

To balance the rice, this recipe uses quick-sautéed snap peas and thinly sliced cabbage for crunch. Purple cabbage adds another layer of color, but green cabbage works just as well. Cabbage is especially useful in make-ahead salads because it stays crisp in the refrigerator. Even the next day, the salad still has texture, freshness, and plenty of flavor.

If you want to turn this black rice salad into a more filling meal, serve it with the optional oven baked tofu. Baking tofu is a simple, hands-off way to get crisp edges without frying. The tofu is first baked until lightly golden, then tossed in a salty, sweet, and spicy glaze made with tamari, maple syrup, and Sriracha. It is delicious served over the salad, on the side, or saved for weekday grain bowls and lunches.

Serving spoon digging into Asian black rice salad

📖 Recipe

Citrus Ginger Black Rice Salad

A colorful black rice salad made with forbidden rice, crisp snap peas, juicy grapefruit, shredded cabbage, scallions, cilantro, and a bright ginger lime vinaigrette. It is sturdy enough for meal prep, fresh enough for entertaining, and even more satisfying with optional oven baked tofu.

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Servings
4

Author:
Bri Beaudoin

Ingredients

Rice Salad

1 cup forbidden rice (black rice)
2 cups water
2 tablespoons grapeseed oil, divided (or another 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 into ½-inch pieces
1 tablespoon Sriracha
1 tablespoon tamari
1 tablespoon maple syrup (or honey)

Instructions

Rice Salad

Cook the rice: Rinse the rice in a sieve under cold running water for 30 seconds, then drain well. Add the rice and water to a medium pot. Bring to a boil over medium-high heat, cover immediately, and reduce the heat to low. Cook for 25 minutes, or until the water is absorbed and the rice is tender. Keep the lid on, remove the pot from the heat, and let the rice steam for 10 minutes.
Cook the snap peas: While the rice cooks, heat 1 tablespoon of grapeseed oil in a large skillet over medium-high heat. Add the snap peas and sauté until bright green and tender, about 2 minutes. Transfer them to a large serving bowl.
Make the dressing: In a small bowl, whisk together the lime juice, tamari, remaining 1 tablespoon grapeseed oil, rice vinegar, grated ginger, and toasted sesame oil.
Assemble the salad: Add the cabbage, grapefruit, scallions, cilantro, and cooked rice to the serving bowl with the snap peas. Drizzle with the ginger lime dressing and toss gently until everything is evenly coated. Top with oven baked tofu or serve the tofu on the side, if using.

Oven Baked Tofu (optional, see note 2)

Preheat the oven: Preheat the oven to 375°F (190°C).
Bake the tofu: Scatter the tofu cubes on a parchment-lined baking sheet. Bake until golden brown but not firm, about 20 minutes.
Glaze and finish: In a medium bowl, whisk together the Sriracha, tamari, and maple syrup. Add the baked tofu and toss to coat. Use a slotted spoon to transfer the tofu back to the baking sheet, reserving any extra sauce. Bake for 10 minutes, or until crisp. Toss the tofu with the remaining sauce before serving.

Notes

How to segment grapefruit: To segment, or “supreme,” a grapefruit, cut off the top and bottom so the fruit sits flat on a cutting board. Cut away the peel and white pith by following the curve of the fruit from top to bottom. Then cut between the membranes to release each juicy segment.
Oven baked tofu timing tip: If you are making the tofu, place it in the oven once the rice is on the stove.
Nutritional estimate includes the oven baked tofu.

Nutrition