Japanese Brown Rice Salad

Rachel Morrow RACHEL MORROW

Inspired by Japanese flavors, this salad bowl is packed with all you need for a complete meal!

Serves: 2

Ingredients

For the salad...

  • 1 cup cooked brown rice
  • ½ cup sprouted beans
  • 1 carrot, cut into sticks
  • 2 small radishes, sliced thinly
  • 2 nori sheets, thinly cut into strips
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 2 tbsp black sesame seeds
  • Fermented or pickled ginger to serve

For the Miso Lime dressing...

  • 1-2 tbsp organic, gluten-free Miso paste
  • Juice of 1 lime
  • 1 tbsp tamari
  • 2 tsp mirin
  • 1 tsp freshly grated ginger

Method

  1. For the salad: layer all ingredients in a medium size bowl.
  2. For the dressing: whisk together all dressing ingredients in a small bowl.
  3. Serve the salad with a drizzle of dressing and some pickled ginger.





Inspired by our fave local cafe CK Wholefoods .

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