Zen Salad

Serves: 4

Prep: 15

minutes

minutes

Ingredients

  • <ul>
  • <li>4 cups chopped cabbage</li>
  • <li>1 cup uncooked rice</li>
  • <li>2 x 6 – 8 oz ahi tuna steak (could use grilled chicken, pork or any meat)</li>
  • <li>4 Tbsp dry ramen noodles</li>
  • <li>4 Tbsp peanuts</li>
  • <li>1 snack-sized package of roasted seaweed</li>
  • <li>1 chopped green onion</li>
  • <li>4 Tbsp <a href="https://www.traderjoes.com/home/products/pdp/nori-komi-furikake-japanese-multi-purpose-seasoning-060255" target="_blank">Trader Joe's Nori Komi Furikake Japanese Multi-Purpose Seasoning</a> (or similar)</li>
  • <li>2 Tbsp sesame oil</li>
  • </ul>
  • <br />
  • <b>Dressing</b>
  • <ul>
  • <li>1/4 cup brown sugar</li>
  • <li>1/4 cup water</li>
  • <li>1 Tbsp minced ginger</li>
  • <li>1 Tbsp minced garlic</li>
  • <li>2 Tbsp soy sauce</li>
  • <li>1 Tsp black pepper</li>
  • <li>2 Tbsp rice vinegar</li>
  • <li>1/4 cup vegetable oil</li>
  • </ul>
  1. Cook the jasmine rice (I use Ninja Foodie: 1 cup rice, 1 cup water, pressure cook on high for 3 minutes, allow to naturally release for 10 minutes)
  2. While rice is cooking, chop the cabbage and other vegetables. Feel free to add other vegetables like carrots or radishes.
  3. Combine dressing ingredients and set aside
  4. Dry the ahi tuna steak, brush with some of the sesame oil and cover with seasoning on all sides.
  5. Heat remaining oil in a skillet over medium heat.
  6. Sear the tuna on all sides for 1 minute per side
  7. Remove the tuna on a cutting board to rest and then slice thinly.
  8. Arrange ingredients in two bowls as follows: cabbage mix, 1 cup rice, ahi, crushed ramen (unless gluten-free and use gluten-free rice noodle ramen), green onions and then pour dressing over each bowl. Top with sriracha sauce, seaweed, and peanuts if desired.

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