Thursday, August 4, 2011

Spicy Ginger-Carrot Slaw over Steamed Rice

There's nothing like eating your food out of a bowl, don't you agree?
When you are short on time, and looking for a quick, light meal, rice bowls are a great way to go.
Simply steam some of your favorite white or brown rice, and top with sliced grilled chicken, beef, tofu or fish and spoon over this spicy, fresh, flavorful slaw. (This is a great dish to make using your leftover rice and/or whatever leftover protein you may have in the fridge!)
Dinner in no time, served with a spoon!

Spicy Ginger-Carrot Slaw
Serves 4-6

3 kirby cucumber, unpeeled, halved lengthwise, and then cut into very thin slices
3 cups shredded or julienned carrots
1 cup shredded green cabbage
4 tablespoons chopped red onion
3 tablespoons chopped cilantro
3 tablespoons chopped parsley
1- 3-inch piece ginger, peeled and cut into small pieces
1/4 cup rice vinegar
juice from 1 lime
2 tablespoons sugar
1 tablespoon toasted sesame oil
1/4 cup sesame seeds
4 cups steamed rice
your choice of prepared chicken, beef, tofu, fish...
Place the cucumbers, carrots, cabbage, red onion, cilantro, and parsley in a large bowl, toss together. In an electric food processor, combine the ginger, lime juice, sugar and oil until a paste is formed, about 30 seconds. Pour the paste over the slaw, and use your hands to thoroughly toss together. Toss in the sesame seeds. This slaw can be prepared a few hours in advance and refrigerated, or prepared just before serving- your choice. Place a serving of  rice and protein in each individual bowl, top with the slaw. Enjoy!

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