432. Japanese salad bowls
Japanese salad bowls W a miso tahini dressing & brown rice
recipe by: Rachel - serves: 4 - time to finish: 30 minutes
ingredients
Salad Bowls
3/4 cup brown rice
8 free range eggs
1 bunch of kale
1 bunch of radishes, finely sliced
1 carrot, shredded
1/2 long cucumber, finely sliced
2 cups red cabbage, shredded
1/4 cup sliced almonds
Dressing
3 tbsp. tahini
2 tbsp. red miso
1 tbsp. minced fresh ginger
1 tbsp. honey
3 tbsp. rice vinegar
0.5 tbsp. sesame oil
1/4 cup water (+ 2 tbsp. optional)
method
Start my preparing the rice as per package directions. Brown rice usually takes about 30 minutes to cook so best to start with this step first.
Place the eggs in a large sauce pan. Fill with water and ensure the eggs are covered. Cover with a lid and bring to a boil. Turn down the heat to medium and continue to let the eggs boil for about 6 minutes. Remove from heat and let the eggs sit in the hot water for another 6 minutes. Drain and run the eggs under cooled water. Set aside.
To prepare the salad first wash the vegetables. Remove the kale leaves from the stem and tear the leaves into bit side pieces. Add to salad bowl along with the shredded cabbage, sliced cucumber, sliced radishes and shredded carrot.
Option to toast the sliced almonds in a frying pan over medium heat for about 30 seconds before adding to the salad to intensify the flavour (I like to leave mine raw).
To prepare the dressing mix all ingredients in a blender until well combined. Add the extra 2 tbsp. of water if you prefer a more runny texture.
Remove the shells from the eggs. Serve the salad on top of a serving of brown rice, add the sliced eggs and sliced almonds to the salad bowl. Serve with the dressing on the side.
nutrition information
Calories 400 calories - carbohydrate 40g - fibre 6.5g - sugar 9.6g - protein 21g - fat 22g - saturated Fat 4.5g - sodium 500mg - vitamin 100mg - calcium 240mg - iron 4.7mg