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Prepare Pickled Carrots

  • Water 1 cup
  • Vinegar (apple cider, rice wine, or white) 0.33 cup
  • Sugar 2 Tbsp
  • Salt 2 tsp
  • Carrots, julienned 4 each

Sesame Ginger Dressing

Finish the Bowl

  • Japanese Fried Rice 10 cups, prepared
  • Cabbage, red, shredded 4 cups
  • Kale, shredded 4 cups
  • Almonds, sliced, toasted
  1. Prepare Pickled Carrots

    • Combine water, vinegar, sugar, and salt in a sauce pot. Bring to a boil and removed from heat. Add warm pickling liquid to a heat safe bowl with carrots. Let sit for 10 minutes. Drain carrots and cool in fridge until ready to use.
  2. Sesame Ginger Dressing

    • Combine all ingredients and refrigerate until ready to use.
  3. Finish the Bowl

    • In a mixing bowl combine cabbage, kale, and Sesame Ginger Dressing.
    • Build bowl starting with Japanese Fried Rice and top with dressed kale and cabbage mixture, pickled carrots, and toasted almonds.
    • Garnish with nori, sesame seeds and togarashi if desired.