What are the main ingredients in Crunchy Greens & Miso Dressing?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Crunchy Greens & Miso Dressing?

Calories: 713, Carbs: 89 grams, Fat: grams, Protein: 13.6 grams, Sugar: 13.7 grams, Salt: 487 grams

How do I prepare Crunchy Greens & Miso Dressing?

PREPARATION STATION: Rinse, trim, and halve the green beans. Drain and roughly slice the pickled ginger. Rinse and pick the coriander. Finely chop ½ the picked coriander. Peel and grate the ginger. ASIAN DRESSING: In a small bowl, loosen the miso paste with the Asian dressing. Add the coconut yoghurt, the grated ginger (to taste), ½ the chopped coriander, and seasoning. Loosen with a splash of water, if necessary. Set aside. GREEN IS GOOD: Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until al dente, 4-5 minutes. In the final 1-2 minutes, add the edamame beans. Season. GET BOWLED OVER!: Bowl up the loaded rice. Top with the green beans & edamame and the avo slices. Drizzle over the remaining dressing and sprinkle over the sesame seeds. Garnish with the sliced pickled ginger and the remaining coriander. Wow, Chef! ALMOST THERE: Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Slice the avocado, season, and set aside. In a bowl, combine the cooked rice, the sliced cabbage, and ½ the dressing. NOT YOUR AVERAGE RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

What should be prepared from my kitchen to make Crunchy Greens & Miso Dressing?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Crunchy Greens & Miso Dressing

Jasmine rice is loaded with sliced cabbage and topped with crunchy green beans and pops of edamame beans. Dressed up with creamy avo slices and a super tasty miso dressing. Garnished with slivers of pickled ginger, sesame seeds, and fresh coriander. Sounds incredible, right?

Crunchy Greens & Miso Dressing

with jasmine rice, guacamole & pickled ginger

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Asian Dressing
Avocado
Avocados
Cabbage
Coconut Yoghurt
Edamame Beans
Fresh Coriander
Fresh Ginger
Green Beans
Jasmine Rice
Miso Paste
Mixed Sesame Seeds
Pickled Ginger

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

NOT YOUR AVERAGE RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREPARATION STATION
Rinse, trim, and halve the green beans. Drain and roughly slice the pickled ginger. Rinse and pick the coriander. Finely chop ½ the picked coriander. Peel and grate the ginger.
ASIAN DRESSING
In a small bowl, loosen the miso paste with the Asian dressing. Add the coconut yoghurt, the grated ginger (to taste), ½ the chopped coriander, and seasoning. Loosen with a splash of water, if necessary. Set aside.
GREEN IS GOOD
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until al dente, 3-4 minutes. In the final 1-2 minutes, add the edamame beans. Season.
ALMOST THERE
Halve the avocado and set aside half for another meal. Peel the skin off, keeping the flesh intact. Slice the avocado, season, and set aside. In a bowl, combine the cooked rice, the sliced cabbage, and ½ the dressing.
GET BOWLED OVER!
Bowl up the loaded rice. Top with the green beans & edamame and the avo slices. Drizzle over the remaining dressing and sprinkle over the sesame seeds. Garnish with the sliced pickled ginger and the remaining coriander. Wow, Chef!

Jasmine Rice - 75ml
Green Beans - 80g
Pickled Ginger - 10g
Fresh Coriander - 3g
Fresh Ginger - 10g
Miso Paste - 5ml
Asian Dressing - 25ml
Coconut Yoghurt - 30ml
Edamame Beans - 40g
Avocado - 1
Cabbage - 100g
Mixed Sesame Seeds - 5ml

Download the Recipe

Serves 2

NOT YOUR AVERAGE RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREPARATION STATION
Rinse, trim, and halve the green beans. Drain and roughly slice the pickled ginger. Rinse and pick the coriander. Finely chop ½ the picked coriander. Peel and grate the ginger.
ASIAN DRESSING
In a small bowl, loosen the miso paste with the Asian dressing. Add the coconut yoghurt, the grated ginger (to taste), ½ the chopped coriander, and seasoning. Loosen with a splash of water, if necessary. Set aside.
GREEN IS GOOD
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until al dente, 4-5 minutes. In the final 1-2 minutes, add the edamame beans. Season.
ALMOST THERE
Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Slice the avocado, season, and set aside. In a bowl, combine the cooked rice, the sliced cabbage, and ½ the dressing.
GET BOWLED OVER!
Bowl up the loaded rice. Top with the green beans & edamame and the avo slices. Drizzle over the remaining dressing and sprinkle over the sesame seeds. Garnish with the sliced pickled ginger and the remaining coriander. Wow, Chef!

Jasmine Rice - 150ml
Green Beans - 160g
Pickled Ginger - 20g
Fresh Coriander - 5g
Fresh Ginger - 20g
Miso Paste - 10ml
Asian Dressing - 50ml
Coconut Yoghurt - 60ml
Edamame Beans - 80g
Avocado - 1
Cabbage - 100g
Mixed Sesame Seeds - 10ml

Download the Recipe

Serves 3

NOT YOUR AVERAGE RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREPARATION STATION
Rinse, trim, and halve the green beans. Drain and roughly slice the pickled ginger. Rinse and pick the coriander. Finely chop ½ the picked coriander. Peel and grate the ginger.
ASIAN DRESSING
In a small bowl, loosen the miso paste with the Asian dressing. Add the coconut yoghurt, the grated ginger (to taste), ½ the chopped coriander, and seasoning. Loosen with a splash of water, if necessary. Set aside.
GREEN IS GOOD
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until al dente, 5-6 minutes. In the final 1-2 minutes, add the edamame beans. Season.
ALMOST THERE
Halve the avocados and set aside one of the halves for another meal. Peel the skin off, keeping the flesh intact. Slice the avocados, season, and set aside. In a bowl, combine the cooked rice, the sliced cabbage, and ½ the dressing.
GET BOWLED OVER!
Bowl up the loaded rice. Top with the green beans & edamame and the avo slices. Drizzle over the remaining dressing and sprinkle over the sesame seeds. Garnish with the sliced pickled ginger and the remaining coriander. Wow, Chef!

Jasmine Rice - 225ml
Green Beans - 240g
Pickled Ginger - 30g
Fresh Coriander - 8g
Fresh Ginger - 30g
Miso Paste - 15ml
Asian Dressing - 75ml
Coconut Yoghurt - 90ml
Edamame Beans - 120g
Avocados - 2
Cabbage - 200g
Mixed Sesame Seeds - 15ml

Download the Recipe

Serves 4

NOT YOUR AVERAGE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PREPARATION STATION
Rinse, trim, and halve the green beans. Drain and roughly slice the pickled ginger. Rinse and pick the coriander. Finely chop ½ the picked coriander. Peel and grate the ginger.
ASIAN DRESSING
In a small bowl, loosen the miso paste with the Asian dressing. Add the coconut yoghurt, the grated ginger (to taste), ½ the chopped coriander, and seasoning. Loosen with a splash of water, if necessary. Set aside.
GREEN IS GOOD
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans until al dente, 6-7 minutes. In the final 1-2 minutes, add the edamame beans. Season.
ALMOST THERE
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Slice the avocados, season, and set aside. In a bowl, combine the cooked rice, the sliced cabbage, and ½ the dressing.
GET BOWLED OVER!
Bowl up the loaded rice. Top with the green beans & edamame beans. Dollop over the guacamole. Drizzle over the remaining dressing and sprinkle over the sesame seeds. Garnish with the sliced pickled ginger. Wow, Chef!