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
- 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%