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Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice
Ingredients
  • subheading: Salad Bowls:
  • ¾ cup brown rice
  • 8 free range eggs
  • 1 bunch of kale
  • 1 bunch of radishes, finely sliced
  • 1 carrot, shredded
  • ½ long cucumber, finely sliced
  • 2 cups red cabbage, shredded
  • ¼ cup sliced almonds
  • subheading: Dressing:
  • 3 tbsp. tahini
  • 2 tbsp. red miso
  • 1 tbsp. minced fresh ginger
  • 1 tbsp. honey
  • 3 tbsp. rice vinegar
  • ½ tbsp. sesame oil
  • ¼ cup water (+ 2 tbsp. optional)
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