Rice Bowl with Kale and Radish Slaw

Something about spring makes me want to eat healthier, whether it’s because I have to wear a bathing suit soon or because I’m naturally outside exercising more and building good health juju. This kale and radish slaw is a delicious and easy dish to whip up and pair with lots of different meals. Here it’s the star of the show, topping (minute) brown rice and some (store bought) baked marinated tofu.

There’s an easy miso vinaigrette coating all of these wonderful and nutritious ingredients. It’s also bursting with the sesame flavor from toasted sesame oil and sesame seeds. Go out of the box and try this quick recipe for you and your family. I promise you’ll love how flavorful and life fortifying is is!

Inspired by My Recipes.

8 tsp rice wine vinegar, divided
2 Tbsp white miso paste
5 tsp water
4 tsp sesame oil, divided
2 tsp soy sauce
2 tsp brown sugar
3 cups kale, de-stemmed and thinly sliced
1 1/2 cups thinly sliced radishes
1/4 cup thinly sliced scallions
1 block baked marinated tofu (ours was sesame ginger), cubed
2 servings cooked brown rice (I used Minute brown rice)
1/4 cup water
2 tsp sesame seeds, optional garnish

Whisk together 2 tsp vinegar, miso, and water in a small bowl and set aside. In a separate large bowl, mix the remaining vinegar, 2 tsp sesame oil, soy sauce, and sugar. Add kale, radishes, and scallions, and toss to coat. Heat a large nonstick skillet over medium-high heat and add tofu cubes. Let cook for one minute on each side until golden brown all over. Remove tofu from pan. Add a drizzle of oil and minced garlic to the pan. Saute for 1-2 minutes or until starting to brown. Stir in kale and radish slaw and saute for 3-4 minutes. Split cooked rice between two bowls and top each serving with half the slaw, half the cooked tofu, and 1-2 Tbsp of the miso mixture. Garnish with sesame seeds.

Serves 2

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