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Rice bowl with ginger dressing

The secret's in the dressing. - by Ellie Vernon
  • 16 Apr 2018
Rice bowl with ginger dressing
Prep: 10 Minutes - Cook: 2 Minutes - Serves 4
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The secret to this Asian-inspired dressing is pickled ginger and its juice. Great for drizzling over roast chook.

Looking for more recipes that use up Christmas leftovers?

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

  1. To make the ginger dressing, put all ingredients into a jar and shake well until combined; set aside.

  2. Cook rice following packet instructions, then transfer to a large bowl and toss with rice wine vinegar. Divide rice between 4 bowls.

  3. 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.

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  • Food
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Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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