Summer Japanese Salad Bowl with Brown Rice and a Miso Tahini Dressing
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5 from 7 votes

Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice

This dressing is a great way to incorporate live-active culture 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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Japanese
Keyword: Fermented, Gluten-Free, Miso
Servings: 4
Calories: 400kcal


  • 3/4 cup brown rice dry
  • 8 eggs free range
  • 1 bunch kale
  • 1 bunch radishes finely sliced
  • 1 carrot shredded
  • 1/2 long cucumber thinly sliced
  • 2 cups red cabbage shredded
  • 1/4 cup almonds sliced

For the dressing

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


  • Start by preparing the rice as per package directions. Brown rice usually takes about 30 minutes to cook.
  • 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.
  • 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.
  • 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 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.


Calories: 400kcal | Carbohydrates: 40g | Protein: 21g | Fat: 22g | Saturated Fat: 4.5g | Sodium: 500mg | Potassium: 210mg | Fiber: 6.5g | Sugar: 9.6g | Vitamin C: 140% | Calcium: 24% | Iron: 30%