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Summer Japanese Salad Bowl with Brown Rice and a Miso Tahini Dressing
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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. 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 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Servings: 4
Calories: 400kcal
Author: Rachel @ The Conscious Dietitian

Ingredients

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

For the dressing

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

Instructions

  • 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 saucepan 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 cold 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 bite-size pieces, discarding the stem. Add the kale to a salad bowl along with the shredded cabbage, shredded carrot, and sliced cucumber and sliced radishes if using.
  • 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 tablespoons of water if you prefer a more runny dressing.
  • 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.