Prepare the Pickled Carrots

  • Eau 250.0 ml
  • sucre (facultatif) 30.0 ml
  • Sel 10.0 ml
  • Vinegar (apple cider, rice wine, or white) 90.0 ml
  • Carottes, coupées en juliennes 4.0 unité

Miso Sesame Ginger Dressing

Assemble the Bowl

  • Chou rouge, finement coupé en lanières 1.0 L
  • Chou kale, en chiffonnade 1.0 L
  • Japanese Fried Rice, prepared 2.5 L
  • Amandes, tranchées, grillées
  1. Prepare the Pickled Carrots

    • Combine water, vinegar, sugar, and salt in a sauce pot. Bring to a boil and removed from heat. Add warm pickling liquid to a heat safe bowl with carrots. Let sit for 10 minutes. Drain carrots and cool in fridge until ready to use
  2. Miso Sesame Ginger Dressing

    • Combine all ingredients and refrigerate until ready to use.
  3. Assemble the Bowl

    • In a mixing bowl combine cabbage, kale, and Sesame Ginger Dressing.
    • Build bowl starting with Japanese Fried Rice and top with dressed kale and cabbage mixture, pickled carrots, and toasted almonds.
    • Garnish with nori, sesame seeds and togarashi if desired.