Ingredients to Serve 6: 1/4
cup seasoned rice vinegar 2 Tablespoons extra-virgin olive oil 2 teaspoons peeled and grated fresh ginger 1/2 teaspoon sea salt 2 jalapeño peppers, seeded and minced 1 pound cabbage, thinly sliced (about 6 cups) 1/2 pound red cabbage, thinly sliced (about 3 cups) 3 medium carrots, finely shredded (about 1-1/2 cups) 2 green onions, thinly -LSB-...]
1 Golden Beet 1 Red Beet 1 small sweet potato (it adds contrast and creamy texture) 1/4
cup seasoned rice vinegar 2 tablespoons of Extra Virgin Olive Oil 1 - 2 Tablespoons of fresh thyme, tarragon and mint.
To make Ginger - Wasabi Dressing whisk together 1/4
cup seasoned rice vinegar, 3 tbsp canola oil, 2 tbsp soy sauce, 2 tbsp lemon juice, 1 tsp lemon zest, 2 tsp brown sugar, 2 tsp sesame oil, and 1 tsp grated fresh ginger.
Not exact matches
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2
cup low sodium soy sauce 1 Tbsp plus 1 tsp
rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to
season beef Green onions, sliced diagonally for garnish
That's right, we created a rich sauce using a blend of soy,
rice wine
vinegar,
seasonings, and chocolate - peanut butter
cups.
Peanut Dressing 1/4
cup peanut butter 1/4
cup water or coconut milk 1 tablespoon sugar 1 tablespoon soy sauce 1 tablespoon
seasoned rice vinegar 1 teaspoon hot chili oil 1 pinch salt
4 tablespoons soy sauce, divided 1 tablespoon
seasoned rice wine
vinegar 1 1/2 teaspoons grated fresh ginger, divided 1 teaspoon minced fresh garlic, divided 1/8 teaspoon red pepper flakes (optional) 1 pound sirloin steak, thinly sliced 1 / 4 - inch across the grain 1/4
cup hoisin sauce 3 tablespoons orange juice 1 large head broccoli (2» thick stem) 1 large carrot (2» diameter) or small carrots, peeled 1 tablespoon oil (safflower or canola) 3 green onions, thinly sliced 3
cups hot cooked brown
rice
Add 1 tsp of the
rice vinegar, New England
seasoning, dijon mustard, and 1/2
cup of the panko bread crumbs.
Sauce 3 1/2 tablespoons
seasoned rice vinegar 1/4
cup water 2 tablespoons plus 2 teaspoons sugar 1 tablespoon tamari 1 tablespoon ketchup 1 teaspoon molasses 1/4 teaspoon ginger powder 1/2 teaspoon salt (omit if sodium is a concern) 1 1/2 tablespoons cornstarch plus 2 tablespoons water
* 1/2 pound sugar snap peas, trimmed, strings removed * 5 ounces (6
cups) mixed salad greens * 5 scallions, thinly sliced diagonally * 2 small zucchini, thinly sliced into ribbons with a vegetable peeler * 1/3
cup fresh basil, large leaves torn * 1 tablespoon plus 1 teaspoon
rice vinegar (not
seasoned) * 2 teaspoons extra-virgin olive oil * 1 teaspoon fresh lemon juice * 1/2 teaspoon finely grated fresh ginger * 1/2 teaspoon honey * Coarse salt * 1/4 teaspoon freshly ground pepper
3 large avocados — halved, seed removed, scooped out and rinsed with water 2 tablespoons
rice vinegar 1 tablespoon soy sauce 2 teaspoons toasted Asian sesame oil 1 teaspoon wasabi paste 1
cup green onions — thinly sliced 1
cup jicama — peeled and diced small 1/2
cup cilantro leaves — chopped To
season — Kosher or sea salt & ground black pepper
Ingredients, Makes 6 servings 1
cup dry bulgur 1 tablespoon orange juice concentrate 2 tablespoons
seasoned rice vinegar 1 15 - ounce can black beans, drained and rinsed, or 1 1/2
cups cooked beans 2 green -LSB-...]
2 eggs 1 tin diced tomatoes 1/2 red chilli cut finely 1/2 onion 3 cloves garlic handful black kalamata olives 1/2 tsp pomegranate molasses 1 tsp balsamic
vinegar 1 tsp cumin 1 tsp sweet paprika 1/2 tsp turmeric 1 bay leaf 1 tsp honey or
rice malt syrup 1
cup chopped kale 1 bunch parsley Pinch cayenne pepper Goats cheese or quark Harissa Salt and pepper for
seasoning
2 handfuls collard greens 1 handful spinach 1 zucchini 1/8
cup sliced red onion 1 Bartlett pear Juice from 1 lemon Sea salt, to taste 1/2 avocado
Seasoned rice vinegar, optional
4 large red potatoes, scrubbed 1/2
cup thinly sliced red onion 1 red or yellow bell pepper, seeded and sliced 1/4
cup finely chopped fresh parsley 1/4
cup cider
vinegar 2 tablespoons
seasoned rice vinegar juice of 1 lemon 2 garlic cloves, pressed 2 teaspoons stone - ground mustard 1/2 teaspoon salt 1/4 — 1/2 teaspoon black pepper
2 medium potatoes, peeled (if desired) and cut into 1 / 2 - inch cubes (about 2 1/2
cups) 1/2
cup diced sweet onion 1/2
cup diced celery 1/2 small red bell pepper, finely diced 1/4
cup minced fresh parsley 1 teaspoon dried dill weed 1/4
cup fat - free or low - fat soy based mayonnaise 1 tablespoon
seasoned rice vinegar 1 1/2 teaspoon mustard 1/8 teaspoon salt 1/8 teaspoon ground black pepper
For the BBQ sauce, I used organic tomato sauce, apple cider
vinegar (red wine or
rice vinegar can work here), Pyure Organic Stevia Blend for added sweetness without the sugar (can sub one quarter
cup honey, maple syrup, brown sugar, or cane sugar), molasses for richer flavor (can sub for dark brown sugar or maple syrup), Worcestershire sauce for savory «tang» (can sub one tablespoon apple cider
vinegar plus half a tablespoon of coconut aminos), liquid smoke (can sub smoked paprika or chipotle
seasoning), and dried spices (mustard powder, onion powder, garlic powder, and cayenne).