A refreshing, quick meal perfect for those warm weather months.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Main Dish
Cuisine: Japanese
Diet: Vegan, Vegetarian
Servings: 2
Calories: 497kcal
Ingredients
Pickled Cabbage
1cupred cabbageshredded
1tablespoonrice vinegar
1tablespoonlemon juice
Sauce ingredients
2tablespoonslemon juice
1tablespoonmaple syrup
1tablespoonmiso paste
1tablespoontahini
1teaspoonfreshly grated ginger
2tablespoonswater
Remaining ingredients
1 1/2cupscooked brown riceor your favorite grain or noodle
1/4cuponion sliced into thin one-inch pieces
2cupsfrozen stir fry veggies
1cupfrozen edamame
1/2cupsliced radishoptional
gomashioto sprinkle on top (optional)
Instructions
At least an hour beforehand, pickle the cabbage by adding the shredded cabbage, 1 tablespoon of rice vinegar and 1 tablespoon of lemon juice to a glass container. Shake to coat the cabbage with the liquid. Refrigerate until needed. You can also just use raw sliced cabbage instead.
Whisk all the sauce ingredients together in a small bowl or blend in a blender. Set aside.
Heat up rice or prepare noodles or other grain.
Heat non-stick pan over medium heat. Add onion and cook, stirring occasionally, until it begins to soften, 3-4 minutes. Add water by the teaspoon as needed to prevent sticking.
Add stir fry veggies and edamame. Continue to cook until veggies are done.
Split rice between two bowls. Add the veggie mixture to each. Add the pickled cabbage and radish. Top with the ginger miso sauce. Add a sprinkle of gomashio if you like.
Notes
Nutritional information does not include gomashio.