Veggie bowl with miso-ginger dressing
7
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This salad gets a big flavour kick from the delicious miso-ginger dressing that features slightly sweet white miso combined with rice wine vinegar, brown sugar, ginger and garlic. To make the salad portable for work or picnic lunches, assemble it in reusable containers instead of bowls.
Ingredients
Sugar snap peas
2 cup(s), (310g), strings removed
Carrot(s)
1 cup(s), grated, (120g), grated
Red cabbage
1 cup(s), (85g), shredded
Red capsicum
1 cup(s), (85g), sliced
Green shallot(s)
¼ cup(s), sliced, or coriander leaves
Cooked brown rice
2 cup(s), (340g)
Edamame beans
100 g, weighed cooked and shelled
Sesame seeds
1 tbs, black variety
Oil spray
1 x 3 second spray(s)
Miso paste
2 tbs, white
Sesame oil
1 tbs
Rice wine vinegar
3 tsp
Brown sugar
1 tsp
Fresh ginger
1 tsp, finely grated
Garlic
1 clove(s), crushed
Instructions
1
Lightly spray a non-stick frying pan or wok with oil and heat over high heat. Cook snap peas for 3-5 minutes, stirring often, until blistered and tender.
2
To make miso-ginger dressing, whisk all ingredients with 2 tablespoons warm water in a small bowl until combined (thin with a little more water if too thick). Set aside.
3
Toss carrot, cabbage, capsicum and shallots in a large bowl.
4
To assemble, line up 4 bowls or individual reusable containers and add ½ cup rice to each. Top evenly with carrot mixture, snap peas and edamame. Drizzle evenly with miso dressing and sprinkle with sesame seeds to serve.
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