Brown rice salad with green miso dressing
BROWN RICE SALAD WITH GREEN MISO DRESSING
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1 cup cooked, cooled brown rice
300 grams hard tofu, sliced into small rectangles
1 cucumber, cut in lengthways then sliced
Handfull snowpea sprouts
2 tablespoons sesame seeds
½ avocado, sliced
2 tablespoons pickled ginger
For the dressing-
4 tablespoons coriander leaves
2 tablespoon miso paste
6 tablespoon olive oil
2 tablespoon rice wine vinegar
2 teaspoon sesame oil
In a dry pan or low oven, toast your sesame seeds until golden adn put aside.
To make the dressing, combine all ingredients into a blender or small food processor and blitz until combined. You can also do this in a pestle and mortar. You want the dressing to be quite thick but if you’d prefer you can thin it out with 2 tablespoons of water.
Toss ¾ of the dressing, reserving ¼ cup, through the brown rice and divide between two plates. Top with tofu, snowpea sprouts, cucumber, avocado and picked ginger. Sprinkle over toasted sesame seeds and drizzle over remaining dressing.