Active Time: 15 minutes | Total Time: 25 minutes | Serves 2 | Vegan | Gluten Free
- ½ cup brown rice
- 1 tablespoon sesame seeds
- ¼ head green cabbage
- ½ cup English cucumber
- 1 carrot
- 1 avocado
- 1 scallion
- 2 teaspoons grated fresh ginger
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- ¼ teaspoon kosher salt
- Seaweed chips, for serving
In a small saucepan, combine the rice and 1 cup water over medium-high heat. Let come to a boil. Cover tightly, reduce the heat to low, and simmer until the water is absorbed and the rice is tender, 40 to 45 minutes. Remove from the heat, fluff with a fork, and let stand, covered, for 5 minutes more. Let cool to room temperature.
In a small skillet, toast the sesame seeds over medium heat until golden brown, 2 to 3 minutes.
Thinly slice the cabbage into fine shreds. Using a spriralizer or a vegetable peeler, make long strands out of the cucumber and carrot. Cut the avocado in half and remove the pit. Use a spoon to scoop out each half. Thinly slice the scallion.
Make the vinaigrette: in a small bowl, whisk together the ginger, vinegar, sesame oil, and salt.
Divide the cabbage, cucumber, carrot, avocado, rice, scallion, and sesame seeds among bowls. Drizzle with the vinaigrette. Serve with seaweed chips.
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