Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 21/06/2025. See terms.
Join now
Photo of Brown rice, rare roast beef, sprout and miso salad by WW

Brown rice, rare roast beef, sprout and miso salad

6
Points®
Total Time
30 min
Prep
10 min
Cook
0 min
Serves
1
Difficulty
Easy
Want to keep lunches quick, easy, tasty and interesting? Lunch jars are the perfect grab and go lunch option. Be sure to add your dressing to the salad jars first so the other ingredients don‘t go soggy.

Ingredients

Miso paste

1 tsp

Mirin seasoning

1 tsp, seasoning

Lemon juice

2 tsp

Cooked brown rice

½ cup(s), (85g)

Deli-sliced roast beef

45 g, (Buy 50g), fat trimmed, sliced

Snow peas

40 g, halved lengthways

Red capsicum

¼ medium, thinly sliced

Carrot(s)

½ medium, cut into ribbons

Snow pea sprouts

½ cup(s), (25g)

Instructions

  1. Whisk miso, mirin and lemon juice in a 2-cup (500ml) capacity glass jar or container with a tight-fitting lid.
  2. Layer rice, beef, snow peas, capsicum, carrot and sprouts over dressing in jar. Seal with lid and refrigerate.
  3. When ready to serve, stand jar at room temperature for about 15 minutes to allow the dressing to soften. Transfer salad to a bowl and toss to coat with dressing.

Notes

You can substitute brown rice with ½ cup (100g) cooked quinoa. Use a vegetable peeler to cut carrot into thin ribbons.

You might like

You might like