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
Crunchy Greens & Miso Dressing
with jasmine rice, guacamole & pickled ginger
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Crunchy Greens & Miso Dressing?
The preparation time for Crunchy Greens & Miso Dressing with jasmine rice, guacamole & pickled ginger is between 25 and 40 minutes.
What is the total time required to make Crunchy Greens & Miso Dressing with jasmine rice, guacamole & pickled ginger?
The total time required to make Crunchy Greens & Miso Dressing with jasmine rice, guacamole & pickled ginger is between 45 and 60 minutes.
How many servings does Crunchy Greens & Miso Dressing provide?
4 servings
What are the main ingredients in Crunchy Greens & Miso Dressing?
Asian Dressing, Avocado, Avocados, Cabbage, Coconut Yoghurt, Edamame Beans, Fresh Coriander, Fresh Ginger, Green Beans, Jasmine Rice, Miso Paste, Mixed Sesame Seeds, Pickled Ginger
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?
Asian Dressing, Avocado, Avocados, Cabbage, Coconut Yoghurt, Edamame Beans, Fresh Coriander, Fresh Ginger, Green Beans, Jasmine Rice, Miso Paste, Mixed Sesame Seeds, Pickled Ginger
How many calories does Crunchy Greens & Miso Dressing have?
713 calories
How much fat content does Crunchy Greens & Miso Dressing have?
grams
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