Rainbow Poke Bowls with Spicy Sesame Drizzle
7
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
The closest thing we’ve seen to ROYGBIV in a bowl. And it works for a spectrum of seafood: Sushi-grade tuna or flaked cooked salmon can be swapped in for the shrimp. Wash, cut, and sort fresh produce as soon as you bring it home from the market. Then when the time comes to make a meal that leans on sliced, diced, or shredded veggies, you’re ready to go.
Ingredients
Uncooked cabbage (all varieties)
0.5 cup(s), chopped
Carrots
0.5 cup(s)
Bell pepper(s)
0.5 cup(s)
Shelled edamame
0.5 cup(s)
Cucumber(s)1
0.5 cup(s)
Fresh radish(es)
0.25 cup(s), sliced
Meijer test asd2 test olivia1
6 large
Light mayonnaise
1 Tbsp
Sriracha chili sauce
1 tsp
Unseasoned rice vinegar
2 tsp
Toasted sesame oil
1 tsp
Fresh ginger
0.25 tsp
Sesame seeds
0.5 tsp
Uncooked scallion(s)
1 Tbsp
Rice crackers
6 item(s)
Instructions
1
In a large bowl or on a platter, arrange the cabbage, carrot, bell peppers, edamame, cucumber, radishes, and shrimp.
2
In a small bowl, whisk the mayonnaise, sriracha, vinegar, oil, and ginger. Serve the dressing on the side or drizzle over the bowl. Garnish with the sesame seeds, scallion, and rice crackers.
3
Serving size: 1 bowl
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