Revitalizing Korean Lunch Bowl: Vibrant Greens and Citrus Delight

Allergens

Soy (in tamari)

Ingredients

• 1 cup brown rice, cooked
• 2 cups mixed baby greens (spinach, kale, arugula)
• 1/2 cucumber, thinly sliced
• 1 carrot, julienned
• 1 small daikon radish, julienned
• 1/4 cup pickled radish slices
• 1/4 cup pickled ginger slices
• 1/4 cup toasted sesame seeds
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh mint leaves, chopped
• Zest and juice of 1 lime
• Zest and juice of 1 lemon
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce (tamari for gluten
• free)
• 1 teaspoon honey or maple syrup
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the mixed baby greens, cucumber, carrot, daikon radish, pickled radish slices, and pickled ginger slices. Toss well to mix.
2. In a small bowl, whisk together the lime zest and juice, lemon zest and juice, rice vinegar, soy sauce, honey or maple syrup, and red pepper flakes (if using). Season with salt and pepper to taste.
3. Add the dressing to the salad mixture and toss well to combine. Top with sesame seeds, cilantro, and mint leaves.
4. Serve over cooked brown rice and enjoy a meal filled with energy and vitality!

Chef’s Insight

Feel free to experiment with different greens or pickled vegetables to suit your taste.

Notes

This dish can be easily customized to suit your preferences or dietary restrictions.