1 – 2 tsp of sambal, sriracha, chili crisp or crushed red pepper
Salt and pepper to taste
2 cups of cooked brown rice, farro or quinoa
1 English cucumber halved and sliced
8 – 10 kale leaves finely shredded
1 lime juiced
1 cup of shredded carrots
2 jars of Tonnino Yellow Fin Thai Chili, drained and reserve 1 TB of oil
¼ cup of fresh chopped cilantro
1 ½ cups of red shredded cabbage
1 cup of mung bean sprouts
¼ cup chopped roasted peanuts
Salt and pepper
Mix all ingredients in bowl, season with salt and pepper with whisk or use a hand blender and set aside in the refrigerator. If mixed by hand the dressing will be more textured . If dressing is too thick slowly add in a tiny bit of water or coconut milk one tsp at a time to thin to desired consistency
Place chopped kale into a bowl and add lime juice and ½ tsp of salt and pepper. Massage kale leaves with lime juice until leaves have softened (about 2 minutes)
Place tuna in a bowl with 2 TB of fresh cilantro and 1 TB of olive from jar
Divide cooked rice evenly in the bottom of 4 bowls
Divide remaining ingredients in all four bowls including kale and top with tuna mixture
Drizzle with dressing and enjoy!
This recipe is so flexible. Feel free to use your favorite combination of seasonal vegetables. The dressing goes with everything!
This recipe can be served warm, cold or room temp
Dressing can be made ahead of time or stored for a week in the refrigerator or future use
Spicy and Creamy
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