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Veggie bowl with miso-ginger dressing

Veggie bowl with miso-ginger dressing

7
Points®
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Easy
This salad gets a big flavour kick from the delicious miso-ginger dressing that features slightly sweet white miso combined with rice wine vinegar, brown sugar, ginger and garlic. To make the salad portable for work or picnic lunches, assemble it in reusable containers instead of bowls.

Ingredients

Sugar snap peas

2 cup(s), (310g), strings removed

Carrot(s)

1 cup(s), grated, (120g), grated

Red cabbage

1 cup(s), (85g), shredded

Red capsicum

1 cup(s), (85g), sliced

Green shallot(s)

¼ cup(s), sliced, or coriander leaves

Cooked brown rice

2 cup(s), (340g)

Edamame beans

100 g, weighed cooked and shelled

Sesame seeds

1 tbs, black variety

Oil spray

1 x 3 second spray(s)

Miso paste

2 tbs, white

Sesame oil

1 tbs

Rice wine vinegar

3 tsp

Brown sugar

1 tsp

Fresh ginger

1 tsp, finely grated

Garlic

1 clove(s), crushed

Instructions

  1. Lightly spray a non-stick frying pan or wok with oil and heat over high heat. Cook snap peas for 3-5 minutes, stirring often, until blistered and tender.
  2. To make miso-ginger dressing, whisk all ingredients with 2 tablespoons warm water in a small bowl until combined (thin with a little more water if too thick). Set aside.
  3. Toss carrot, cabbage, capsicum and shallots in a large bowl.
  4. To assemble, line up 4 bowls or individual reusable containers and add ½ cup rice to each. Top evenly with carrot mixture, snap peas and edamame. Drizzle evenly with miso dressing and sprinkle with sesame seeds to serve.

Notes

TO REFRIGERATE: Store Veggie bowls, covered, for up to 12 hours. Store dressing, covered, for up to 3 days. Drizzle dressing over veggie bowls and sprinkle with sesame seeds just before serving.

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