7/22/2019 Matcha Tea Salad Wraps with Purple Coconut Rice (2
Portion)
1/2
Matcha Tea Salad Wraps with Purple Coconut Rice
TOMATOSHERPA
INGREDIENTS (MAKES 2 SERVINGS)
JULY 15 - 19, 2013 | RECIPE # 0046
This week we teamed up with Matcha
Connoisseur Eric Gower, creator o Breakaway
Matcha, to help us dress this unique summer
salad. Fresh citrus and massaged cabbage
make the veggies pop, while creamy coconut
milk inspires the rice to melt in your mouth. We
even included some resh lavash or those who
have an aversion to orks.
PREP TIME: 15 MINUTES COOK TIME: 25 MINUTES | VEGAN LOW CARB
DAIRY FREE
Cups Red Rice
38 + tsp. Salt*
1 Small Can Coconut Milk
4 oz. Cabbage
3 oz. Red Bell Pepper
3 oz. Cucumber
1 oz. Carrot
Matcha Dressing
2 tsp. Matcha Green Tea
1 tsp. Water
1 tsp. Grapeseed Oil
2 tsp. Honey
2 tsp. Orange Juice
1 tsp. Rice Wine Vinegar
1 Orange
310 oz. Pepitas
210 oz. Almonds
Lavash
Toasted Coconut
not Included*
The dressing in this dish eatures the lesser known, but highly
potent superood, matcha. Matcha is nely ground
green tea that you eat instead o steeping, thereby absorbing all
the micronutrients and antioxidants; this means you get
up to 20 times the nutrients than that o steeped green tea!
1. Knife and cutting board 2. Small pot with lid
3. Large bowl 4. Vegetable peeler
5. Stirring spoon 6. Fork
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23
4 5 6
Per Serving:
Calories: 500
Fat: 25 g
Sodium: 1489 mg
Potassium: 777 mg
Fiber: 17 g
Protein: 21 g
7/22/2019 Matcha Tea Salad Wraps with Purple Coconut Rice (2
Portion)
2/2WWW.TOMATOSHERPA.COM | [email protected] |
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Instructions: Matcha Tea Salad Wraps with Purple Coconut
Rice
Q Put the red rice, coconut milk, cup owater, and38 tsp. salt
into a small pot over medium heat.
Q Bring to a simmer (not a boil), sotly bubbling.
Q Reduce heat to low, partially cover, and cook or 15 - 20
minutes, stirring a ew times throughout.
Q When all the liquid is absorbed, cover, and turn o heat.
A simmer is when a bubble breaks the surface of the liquid
intermittently.
More vigorous bubbling means youve got a boil going.
Q Cut the orange in hal; juice one hal into the salad
dressing. Peel and chop the other hal o the orange and
add into the salad.
Q When rice is ready fu with a ork.
Q Add dressing, pepitas, and almonds to the cabbage
mixture and gently toss salad.
Q While the rice is cooking, place the cabbage in a large
salad bowl with tsp. osalt. Roughly massage with your
hands or about a minute.
Q De-seed and thinly slice the red pepper. Slice the
cucumber add both to the salad bowl.
Q Peel outside o the carrot. Use peeler to continue to peel
back and orth to make carrot ribbons. Add these to salad.
Massaging cabbage will help soften it. It should make crunching
noises
and start to get a smaller in volume.
Q Once salad is dressed, orm wraps by laying the lavash
fat and putting o the salad in a row in the middle o
the bread.
Q Roll the contents tightly, cut in hal, plate with rice on
the
side, and garnish with toasted coconut.
If youd like to warm the lavash, you can heat it on a clean
frying pan over
low heat for a few minutes.
