7/22/2019 Matcha Tea Salad Wraps with Purple Coconut Rice (2 Portion)

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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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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)

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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.