Category: Rice Vinegar

Radish and Carrot Salad

6/25/2025

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Ingredients

3 cups julienne cut or shredded carrots (about 5 large)
1 cup julienne cut watermelon radishes, or any variety radish including Daikon
2 tablespoons unseasoned rice vinegar
1 tablespoon reduced-sodium tamari or 2 teaspoons coconut aminos
2 teaspoons pure maple syrup, preferably dark
1 teaspoon finely grated ginger root, preferably grated with a rasp-style grater
1/4 teaspoon granulated garlic
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1/2 cup flat leaf parsley leaves, cut into tiny ribbons or chiffonade

Instructions

Cut the carrots and radishes into matchstick or julienne. (See notes.)
Whisk vinegar, maple syrup, tamari (or coconut aminos), ginger, garlic and salt in a large bowl. Whisk in oil.
Add carrots, radish and parsley.
Toss to coat. Serve immediately or chill.

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Ground Chicken Fried Rice

1/8/2025

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 Ingredients

1 pound ground chicken (or turkey)
2 Tablespoons Olive Oil, divided
1 1/2 cups cooked jasmine rice (fresh cooked or 10 oz bag frozen)
2 1/2 cups riced cauliflower (or l0 oz bag frozen)
2 cups mixed vegetables

For the Sauce

3 Tablespoons (45g) coconut aminos (or low sodium soy sauce)
2 Tablespoons maple syrup
2 Tablespoons rice vinegar
2 Tablespoons chili garlic sauce (or sriracha, gochujang, etc.)
2 teaspoons toasted sesame oil
1 teaspoon ground ginger
3 scallions, whites and greens separated and thinly sliced
1/4 cup water

Instructions

Thinly slice the scallions, separating the whites and greens. Add the whites to a small bowl along with the remaining sauce ingredients, reserving the greens for serving. Mix the sauce together and set aside.
Heat a large skillet over medium-high heat with 1 teaspoon of olive oil. Once hot, add the ground chicken and cook for 3-4 minutes untouched to brown one side. Once a golden brown crust forms on the bottom of the chicken, break it apart with a spatula and fully cook. Transfer to a bowl and set aside.
Add the remaining olive oil to the skillet, followed by the rice, cauliflower rice, and mixed vegetables. Stir everything together and spread into an even layer. Cook for 5-6 minutes until vegetables are cooked to tender and rice and cauliflower are heated through.
Once the rice is browning and crispy in spots, add the chicken back to the pan along with the sauce. Stir everything together and cook for 2-3 minutes until the sauce begins to caramelize on the bottom.
Remove from the heat and serve immediately. Garnish with the scallion greens and toasted sesame seeds, if desired.

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Marinated Tomato, Cucumber and Onion Salad

6/30/2021

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INGREDIENTS

1 Large Cucumber (about 12 ounces)
1 Cup Cherry and/or Sungold Tomatoes - red and yellow mixed add nice color
1 Yellow Onion
2 Tbsp. Rice Vinegar
2 Tbsp. Grape-Seed Oil or olive oil
½ Tsp. Salt or to taste
½ Tsp. Ground Peppercorn or to taste
1 ½ Tsp. Sugar or Honey
¼ Cup Fresh Parsley
1 Garlic clove

INSTRUCTIONS

Remove seeds from the cucumber. Peel, or not, to your taste. Cut the cucumber into ¼ inch cubes. Place in bowl.
Cut the tomatoes into quarters. Add to bowl.
Chop the onion and add to bowl.
Mince the garlic and add to bowl.
Chop the parsley and add to bowl. Gently stir the ingredients together.
Add the vinegar, oil, salt, pepper and sugar. Toss to coat thoroughly.
Cover and refrigerate at least 4 hours or up to 2 days.

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Broccoli Salad with Peanut Butter Dressing

8/22/2019

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-Adapted from Bon Appetit

Serves 4
Dressing
¼ cup creamy peanut butter
2 tablespoons plain rice vinegar
1 tablespoon soy sauce
½ teaspoon sugar
1 tablespoon sesame oil
2 tablespoons water
2 tablespoons minced ginger
½ teaspoon salt
Salad
2 small heads of broccoli, florets cut from the stalks and stalks thinly sliced
1 small cucumber, thinly sliced
4 radishes, thinly sliced
3 tablespoons good green olive oil
2 tablespoons plain rice vinegar
2 tablespoons dried cranberries
3 tablespoons roasted pumpkin seeds
Cilantro sprigs for garnish

Whisk peanut butter, vinegar, soy sauce, sugar, sesame oil, ginger and water in a small jar with a tight lid. Test and season with salt as required
Place the florets and sliced stalks of broccoli in a salad bowl with the cucumbers, radishes, cranberries and pumpkin seeds.
Add the olive oil and rice vinegar. Toss lightly. Taste test and adjust seasoning as required. Toss again.
Serve into 4 dishes. Garnish each with a few sprigs of cilantro. Drizzle the peanut butter dressing over each of the dishes and serve.

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Pea Shoot Salad

10/24/2018

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Ingredients

Dressing
3 TBS olive oil
2 TBS rice vinegar
2TBS low-sodium soy sauce or guten-free tamari
1 TSP brown sugar, honey or maple syrup (more to taste)
1 TSP grated, peeled fresh ginger
1 TSP grated garlic

Remaining
8 cups pea shoots
1 1/2 cups thinly sliced English cucumber
1 cup thinly sliced radish
1/2 cup sliced almonds, toasted and divided.

Directions

Combine ingredients for dressing in a large bowl, stirring with a whisk until well blended.
Add pea shoots, cucumber, radishes and half of the almonds. Toss gently to coat.
Sprinkle with remaining almonds and serve.

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Radish and Carrot Salad

Ground Chicken Fried Rice

Marinated Tomato, Cucumber and Onion Salad

Broccoli Salad with Peanut Butter Dressing

Pea Shoot Salad

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