Brown Rice, Chicken & Roasted Sesame Bowls
Brown Rice, Chicken & Roasted Sesame Bowls
Such an INCREDIBLE salad – it blows my mind every time I make it. The dressing takes a little more effort, but you can make a larger batch and it lasts up to 2 weeks in the fridge. You can also use a finely shredded packet slaw to replace the two cabbages and carrot to save time.
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Ingredients
- 1 cup brown rice cooked (or a brown rice sachet)
- 1/2 cup green cabbage finely shredded
- 1/2 cup purple cabbage finely shredded
- 1 lebanese cucumber cut into half moons
- 3/4 cup edamame beans thawed
- 1 carrot grated or julienned
- 3 radishes cut into thin half moons (optional)
- 1 cup cooked chicken chopped
- 1 avocado small, flesh scooped out with a spoon
- 4 tablespoons wasabi peas finely chopped or blended in a small food processor
- Dressing
- 3 tablespoons sesame seeds white
- 3 tablespoons mayonnaise japanese kewpie
- 3 tablespoons neutral flavoured oil avocado or grapeseed
- 1 1/2 tablespoons soy sauce light
- 1 1/2 tablespoons rice wine vinegar
- 2–3 teaspoons honey
Instructions
- For the dressing: Place a medium frying pan over medium heat and add the sesame seeds. Toast them, stirring occasionally so they don’t burn, for about 6 minutes or until they turn golden. Transfer them to a plate to stop the cooking.
- Place the toasted sesame seeds in a small blender or use a mortar and pestle, and grind them until they turn to a fine crumb (be careful not to over grind). Pour the sesame crumb into a bowl or jug, add the remaining dressing ingredients and combine. Adjust to taste. Set aside.3 tablespoons sesame seeds, 3 tablespoons mayonnaise, 3 tablespoons neutral flavoured oil, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons rice wine vinegar, 2–3 teaspoons honey
- To two serving bowls: Add the brown rice, green cabbage, purple cabbage, cucumber, edamame beans, carrot, radish, cooked chicken and avocado. Sprinkle with the crushed wasabi peas, drizzle over the dressing and enjoy!1 cup brown rice, 1/2 cup green cabbage, 1/2 cup purple cabbage, 1 lebanese cucumber, 3/4 cup edamame beans, 1 carrot, 3 radishes, 1 cup cooked chicken, 1 avocado, 4 tablespoons wasabi peas
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