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One of our favorite slaws is a Hawaiian version that is loaded up with pineapple. Turns out my folks love it too. They make it often. This wild rice and pineapple salad is an interesting take on the old familiar concept. Wonderful rice with crunchy red onion, and a little vinegar to offset the sweetness of pineapple. It’s rather unexpected and unbelievably good.
No Wimpy Salad Here
This wild rice and pineapple salad holds up for days, unlike slaw, which can get a little watery after a few days. So don’t be afraid of the fact that this recipe makes a pretty good-sized batch of salad.
Make sure that you whisk the dressing until it’s nice and smooth and combined.
Also try my spinach and orzo salad and my pineapple mango daikon salad.
Wild Rice and Pineapple Salad
Ingredients
For the dressing
- ½ cup apple cider vinegar
- 3 tablespoons brown sugar
- 3 tablespoons cilantro chopped, plus more for garnish
- 2 tablespoons parsley chopped
- 1 cup vegetable oil
For the salad
- 3 ¾ cups water
- ½ cup wild rice
- 1 cup white rice rinsed
- 1 medium red onion diced
- ½ whole pineapple peeled, cored, and diced medium (I used a 20 ounce can of pineapple slices, drained, and diced)
- kosher salt
- freshly ground black pepper
Instructions
For the dressing
- Whisk together the vinegar, brown sugar, cilantro, and parsley.
- While still whisking, slowly add the oil.
- Set aside while making the salad.
For the salad
- Add water to a large pot with a lid. Bring to a boil.
- Add the wild rice, stir, cover and let simmer for 15 minutes.
- Add the rinsed white rice, cover, and simmer another 20 minutes.
- Remove from heat and let sit for 5 minutes.
- Fluff rice and let cool completely.
- Gently combine the onion and pineapple in a large bowl.
- Add the rice and dressing and stir.
- Season with salt and pepper, to taste and serve garnished with more chopped cilantro.
Nutrition
Nutritional values are approximate.
