Tue May 21 2024
Miso Cucumber Rice Bowl
This recipe is a new way for you to enjoy cucumber. It’s light and fresh, salty and sweet … it has it all, and will most likely be your new go-to. It’s simple, flavorful and delicious!
Note:
It’s not recommend to make this bowl ahead of time since the cucumbers release moisture that makes the salad watery.
SERVINGS:
COOKING TIME:
Ingredients
Miso Orange Dressing
- 2 tbsp orange juice
- 3 tbsp white miso paste
- 1 tbsp sesame oil
- 1 tsp ground ginger
- 1 tbsp rice vinegar
- 1 tsp syrup
- salt to taste
Other
- 1 cups rice
- 500 g cucumber, thinly sliced
- 150 g cabbage, thinly sliced
- 230 g chickpeas, strained and rinsed
- 3 shallots, thinly sliced
- 60 g peanuts, chopped
Instructions
- Cook the rice according to package instructions.
- Meanwhile, combine all dressing ingredients (orange juice, miso, sesame oil, ginger, vinegar, syrup and salt) in a small bow and mix until smooth.
- Add cucumber, cabbage, chickpeas and shallots to a large bowl. Pour over the dressing and toss to combine.
- To assemble, divide rice and the cabbage cucumber salad equally into serving bowls. Finish by topping with peanuts.