Rice bowl with ginger dressing
The secret to this Asian-inspired dressing is pickled ginger and its juice. Great for drizzling over roast chook
Ingredients
2 x 450g microwave jasmine rice
1 Tbsp rice wine vinegar
2 cups white cabbage, shredded
1 carrot, cut into matchsticks
4 radishes, trimmed, shaved or thinly sliced
1 green shallot, thinly sliced
2 cups roast chicken or turkey, thinly sliced
Sesame seeds, toasted, to garnish Pickled ginger, to serve
Lime wedges, to serve
Ginger dressing
1 Tbsp rice wine vinegar
1⁄2 Tbsp pickled ginger
liquid from pickled ginger jar
1⁄2 long red chilli, finely sliced
1 tsp ginger, finely grated
1⁄2 tsp sesame oil
Method
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To make the ginger dressing, put all ingredients into a jar and shake well until combined; set aside.
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Cook rice following packet instructions, then transfer to a large bowl and toss with rice wine vinegar. Divide rice between 4 bowls.
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Top rice with shredded cabbage, carrot, radish, shallot and chicken. Drizzle with a little ginger dressing to taste. Garnish with sesame seeds. Serve with pickled ginger and lime wedges. Serve remaining dressing on the side to add as you desire.
