Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice

Summer Japanese Salad Bowl with Brown Rice and a Miso Tahini Dressing

As summer comes to an end and I hear the constant sigh best summer of our lives. Big statements coming from those of us with 28 summer’s under our belts. But memories were made and miracles did happen. What may have kept our stamina going (in my household anyway) was our multiple renditions of our nutrient packed salad bowls. I’ve already shared Sami’s Summer Tofu Salad Bowl with Brown Rice and a Savoury Dressing, and then followed that up with the lighter alternative Light Summer Salad with a Garlic and Tahini Dressing. Now my love of Asian food has inspired this Japanese Salad Bowl served with a Miso Tahini Dressing and Brown Rice, just in time to see summer to it’s end.

“Miso is a paste made from fermented soybeans and barley, rice or other grains. Like other fermented foods, miso increases the amount of beneficial bacteria in the digestive tract. These probiotic organisms aid in digestion and also play an important role in strengthening our immune system.”

Low Calorie Japanese Salad Bowl with Brown Rice and a Miso Tahini Dressing

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.

Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice

This dressing is a great way to incorporate probiotic rich miso into your diet. For optimal digestive health, aim for at least one serving of fermented food per day. This dressing will stay good for up to 5 days in the fridge so make a big batch if you wish and have it throughout the week.

4 Servings
Prep Time:
Ready In:

Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice

  • 3/4 cup brown rice, dry
  • 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
  • For the dressing

  • 3 tbsp tahini, raw
  • 2 tbsp. red miso
  • 1 tbsp fresh ginger, minced
  • 1 tbsp honey, raw
  • 3 tbsp rice vinegar
  • 1/2 tbsp sesame oil
  • 1/4 cup water (+ 2 tbsp. optional)

Method For Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice

  1. Start by preparing the rice as per package directions. Brown rice usually takes about 30 minutes to cook.
  2. For a slightly soft yoked boiled egg, place the eggs in a large sauce pan and fill with water ensuring that 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 3 minutes. Remove from heat and let the eggs sit in the hot water for another 5 minutes, covered. Drain and run the eggs under cooled water to stop the cooking process.
  3. To prepare the salad, first wash the vegetables. Remove the kale leaves from the stem and tear the leaves into bit size pieces, discarding the stem. Add the kale to a salad bowl along with the shredded cabbage, sliced cucumber, sliced radishes and shredded carrot.
  4. 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).
  5. 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.
  6. Remove the shells from the eggs and slice. 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.

Make it Vegan: Serve it with baked tofu instead (see recipe here). Use maple syrup in place of honey.
Make it Grain-Free: Serve it on top of green lentils instead of rice, or with roasted sweet potato.
Boost the Probiotics: Use Apple Cider Vinegar (unpasteurized) in place of rice vinegar.

Nutritional Information

Amount per one of four servings

Calories: 400
Total Fat: 22g
Saturated Fat: 4.5g
Sodium: 500mg
Potassium: 210mg
Fibre: 6.5g
Sugar: 9.6g
Protein: 21g
Vitamin C: 100mg
Calcium: 240mg
Iron: 4.7mg

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  1. […] is a staple ingredient in my house. In my Japanese Miso and Soba Noodle Soup Recipe, Japanese Salad Bowls with a Miso Tahini Dressing, or Protein Packed Hemp Seed Vegan Pesto which uses miso in place of parmesan cheese. If you are […]

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