Eastern Salad Bowls with a Miso Tahini Dressing and Brown Rice

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If you don’t have a tub of miso in your fridge, I would recommend making your first purchase. Add a few tablespoons to some hot water to make Japanese Miso and Soba Noodle Soup. Or make a paste and bake some tofu with it. Or just add it to a simple stir-fry. I used red miso in this dressing, if you would prefer a lighter flavour opt for a white miso.



Recipe for Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice



Recipe by: Rachel

Serves: 4

Time To Finish: 30 minutes



Ingredients for Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice



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 for Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice



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 for Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice



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



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