A recipe for quick
pickled ginger red cabbage to top off your breakfast rice bowl, plus ideas for what else to stuff in that bowl.
Not exact matches
Of course, the dish is seasoned with nước mắm (Vietnamese fish sauce), fresh
red Thai chiles,
pickled shallots and thinly shredded fresh
ginger.
Work Day Lunches Aubergine &
Pickled Lemon Farro Beetroot & Tahini Quinoa Black - eyed Bean, Fennel & Sweet Potato Salad with Blood Orange Dressing Buckwheat with Sundried Tomato & Aubergine Celeriac & Beetroot Stew with Buckwheat Chickpea & Butternut Squash Tagine Courgette, Olive & Mint Quinoa Pilaf Creamy Mushroom Quinoa Farro with Basil & Roast Vegetables Freekeh & Roasted Cauliflower Pilaf Freekeh Tabbouleh Freekeh with Smoked Butternut Squash & Caramelised Onions Giant Couscous Greek Salad Leek, Sweet Potato & Aubergine Curry Lunch box Lentils Millet with Fennel, Pepper & Chickpeas Pearl Barley Risotto with Shiitake Mushrooms & Butternut Squash Puy Lentil & Aubergine Casserole Puy Lentils with Beetroot & Hazelnuts Quinoa with Black Beans & Vegetable Ceviche Quinoa with Moutabel
Red Rice Spring Salad Rocket & Avocado Millet Risotto Super Grain Salad with Smoky Hummus Warming & Zesty Carrot & Butter Bean Curry Wild Rice with Aubergine, Fennel, Mint & Walnuts Weekend Wholesome Aubergine & Puy Lentil Falafel with a Tomato - Tahini Sauce Baked Aubergines with
Ginger & Miso Beetroot, Halloumi & Fennel Kebabs Black Bean Burgers Butterbean & Roast Pepper Loaf Celeriac & Puy Lentils with Hazelnut Dressing Courgette Fritters Gardener's Pie Gnocchi with Summer Vegetables & Lemon - Cashew Sauce Middle Eastern Quinoa Burgers Mushroom & Hazelnut Buckwheat Burgers Pasta with Kale, Mint & Hazelnut Pesto Pumpkin & Cashew Nut Bakes Pumpkin with Coconut Dressing & Vegetable Ceviche Sweet Potato & Aubergine with Tahini Dressing and Green Beans Thai Nut Roast Thai - style Sweet Potato & Mushroom Kebabs Tomato, Basil &
Red Onion Tart Snacks, Salads, Soups & Side Dishes Beetroot Fritters Borlotti & Beetroot Dip Caramelised Chicory Carrot Salad with Rosewater Dressing Celeriac & Beetroot Stew with Buckwheat Chia Flatbreads Chickpea Chips Chilli & Rosemary Biscuits Creamy Pepper & Sundried Tomato Sauce Cucumber & Fennel Salad Flageolet Beans with Thyme & Mushroom Involtini Jerusalem Artichokes & Mushrooms with Truffled Gremolata Leek, Chickpea & Fennel Soup Mediterranean Vegetable Soup Moroccan Pearl Barley Salad Potato Salad with Pistachio Mayonnaise Roast Beetroot & Chickpeas with a
Ginger Dressing Roasted Cauliflower & (leftover) Cheese Soup Roasted Cauliflower with Samphire & Dill Roasted Pepper & Creamy Almond Soup Romesco Sauce Rye Flatbreads Smoky Butterbeans Sprouts with Chestnut Butter Tropical Carrot Soup Puddings Apricot Muffins Chocolate Cherry Flapjacks Chocolate Hazelnut Shots Chocolate Truffle Cakes Christmas Pudding Christmassy Granola Flourless Chocolate Orange Cake Hazelnut Maca Cookies Lemon Shortbread Lemon Tart Mango & Passionfruit Flapjacks Mince Pies (Vegan) Pear & Honey Cake Plum & Fig Crumble Plum Frangipane Tart Rhubarb Muffins
The Ceviche contained
red snapper, grated
ginger, Aji Amarillo peppers,
red onion, jalapeno, lime juice and cilantro, and was garnished with plantain chips and
pickled onions.
Coconut
Ginger Chowder Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Greenest Tahini Sauce Hummus Honey -
Ginger Glazed Carrots Italian Kale and White Sweet Potato Soup Italian White Bean Hummus Italian White Bean Salad with Lemon Kale Bowls Kale Salad with Hazelnuts and Parmesan Lemony Purple Kale and Sorrel Salad Olive Tapenade One - Pot White Bean Stew Oven - Dried Tomatoes Pecan Pie Date Bars Perfect Roast Chicken
Pickled Peppers and Shallots over Kale, with a Poached Egg Roasted
Red Pepper and Walnut Relish Shakshuka with Spiced Chickpeas Simple Tomato Sauce Summer Tomato Sauce Travel - Recovery Italian White Beans Vietnamese Iced Coffee Ice Cream
For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh
ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1
red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick -
pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced
Sticky Vietnamese pork meatballs with rice noodles and
pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh
ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1
red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick -
pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
Jeanette's Healthy Living: Star Anise
Ginger Pickled Beets The Heritage Cook: Rosemary Roasted Beets, Potatoes and Peppers Dishing: Beetroot Brownies / Beet Brownies Devour: 4 Beet Salad Best Bets Napa Farmhouse 1885: Beet Greens with Balsamic Glazed Beets
Red or Green: Sweet and Spicy Roasted Beet and Bacon Salad Virtually Homemade: Beet Risotto with Goat Cheese Domesticate Me:
Ginger - Soy Glazed Salmon with Asian Beet Slaw Dishin & Dishes: Roasted Beet Salad with Garlic Vinaigrette Taste With The Eyes: Shrimp, Beet, Raspberry, Radicchio and Rose Salad Weelicious:
Red Beet and White Bean Hummus FN Dish: 5 Ways to Brighten Beets
1 cup of uncooked short grain brown rice, cooked according to packet instructions 5 nori sheets 1 cup roasted pumpkin, mashed 1 tablespoon wasabi 1/3 cucumber, sliced into strips 1/2
red pepper, sliced into strips 2 spring green onions, sliced into strips 1 avocado, sliced into strips (any other filling that takes your fancy) serve with the usual wasabi,
pickled ginger + tamari
5 - spice black bean salad w / rocket greens + citrus dressing gf + v avocado, kale & arugula chop w / roasted poblano & lime dressing gf + v apple salad with tahini dressing gf + v balsamic roasted asparagus salad with fried capers + 7 - minute eggs gf brussels sprout, honeycrisp & cabbage slaw w / spicy almond sauce gf + v buckwheat + shaved brussels sprout bowl gf + v cauliflower couscous w / cherries + a sumac - lemon vinaigrette gf + v charred broccoli +
red onion salad w / shaved apple + arugula gf + v charred corn salad with spicy cilantro vinaigrette gf + v chickpea & avocado tzatziki salad gf + v chickpea bean bowl w / toasted breadcrumbs + dill tahini gf + v chipotle black beans w / collard greens, avocado & chipotle - lime vinaigrette gf + v chopped tahini salad w / crushed pine nuts + mint gf + v cilantro black rice w / roasted garlic scapes + asparagus gf + v cilantro & hemp salad on tahini - yogurt toast gf + v citrus salad gf + v cooling summer salad w / za'atar pesto v cranberry bean + ribboned zucchini salad gf + v fattoush salad w / a creamy sumac - pine nut sauce gf + v fennel - roasted carrot + shallot salad w / shaved apples gf + v fruity shredded kale salad, for a crowd gf + v garlic + spice market carrots w / tahini yogurt gf + v garlicky tamari roasted chickpea salad gf + v grilled panzanella salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt sauce v + gf lemony fennel, radish, and kale salad gf + df mellow melon salad gf + v midsummer cherry & amaranth panzanella salad gf + v moroccan harissa salad gf + v
pickled corn succotash salad gf + v pulled salmon salad gf + df quinoa salad w / beets, blood orange + chimichurri gf + v raw veggie +
ginger rice bowl w / sriracha tahini gf + v roasted turmeric - chili chickpeas + pear salad gf + v roasted radish + garlic salad with coconut milk dressing gf + v sautéed grapes, autumn kale + edamame salad w / shiso vinaigrette gf + v shaved carrot & avocado salad w / tahini gf + v spring garlic + yam salad gf + v squash, parsnip, + kale salad w / pomegranate dressing gf + v strawberry coconut kale slaw v summer socca salad w / burst tomatoes + roasted zucchini gf + v summer salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta salad gf + v vegan caprese salad gf + v warm fingerling potatoes w / garlic - turmeric sauce gf + v
ground beef 1/2 tsp fish sauce (don't omit this, seriously) salt and pepper to taste 1/4 cup mayonnaise 1/2 -1 tsp wasabi powder (to taste) 4 hamburger buns lettuce, washed (I like
red butter lettuce — squashes nicely) tomato, sliced avocado, sliced (how to slice an avocado) spicy tuna (recipe below)
pickled ginger (gari) nori strips, use nori or the roasted seaweed snacks Sriracha sauce
Benishoga (bright
red pickled shredded
ginger, pretty common in supermarkets these days but also available online here.
All you need is cucumbers, fresh
ginger,
pickled ginger, rice vinegar, sugar, salt, and pinch of crushed
red pepper.
All you need is cucumbers, fresh
ginger,
pickled ginger, rice vinegar, sugar, salt, and pinch of crushed
red pepper (if you so desire; you can skip this ingredient).
A popular Korean dish, kimchi is fermented and
pickled cabbage, mixed with other ingredients, such as
red pepper flakes, radish,
ginger and onion.
baked
ginger tempeh steak, avocado, green pea pesto, tomato,
pickled cucumber,
red leaf, garlic aioli
INGREDIENTS 4 cloves garlic, minced 1 tablespoon minced
ginger 2 tablespoons
red onion
pickling liquid (or unseasoned rice vinegar) 2 tablespoons fish sauce 4 small bone - in, skin - on chicken thighs (about 1 1/2 pounds) Kosher salt and freshly ground pepper 1/2 a small
red onion, thinly sliced 1/2 a small head of green cabbage, cored and cut in rough 2 - inch pieces
INGREDIENTS For the
pickled red onions: 1 cup unseasoned rice vinegar 1 small
red onion, thinly sliced For the beef lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced
ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon
red onion
pickling liquid (or unseasoned rice vinegar) 1/3 cup
pickled red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley leaves, chopped 1/4 cup fresh mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)
He ignored me and added it to the shopping basket with my virtuous bulb of
ginger and lone
red chilli (missing ingredients for my mango
pickle recipe).