BY LINDA GASSENHEIMER
TRIBUNE NEWS SERVICE
Even in these challenging times, we want to honor mom on her day. If you’re thinking about making something easy and light, this is perfect. It’s a colorful meal in a bowl with Asian flavors and will brighten up your dinner with very little effort.
The only cooking needed is to microwave some rice. Use this recipe as a guideline if you don’t have all of the ingredients on hand, just substitute whatever vegetables or cooked meat, even deli meat you have using the proportions given in the recipe. This recipe is so easy, use it to cheer up your family on any day.
The dressing recipe is easy and quick, but you can use a bought ginger or Asian-flavored dressing, too.
Napa cabbage is also called Chinese cabbage. Bok choy can be used instead.
Use a bowl about 8 inches in diameter. If a large bowl isn’t available, arrange the ingredients on a dinner plate.
The recipe can be made ahead and refrigerated. Bring it to room temperature and add the dressing before serving.
Use the leftover chicken from the rotisserie chicken for another meal or chicken salad.
Make the dressing ;set aside.
Prepare all ingredients. Assemble them into the bowls.
To buy: 1 bottle reduced sodium soy sauce, 1 bottle sesame oil, 1 bottle honey, 1 piece fresh ginger or 1 bottle ground ginger, 1 cucumber, 1 small head napa cabbage, 1 red bell pepper, 1 package frozen or fresh edamame, 1 small rotisserie chicken (1/2 pound breast meat needed), 1 package microwaveable brown rice, 1 package fresh snow peas, 1 bottle unsalted peanuts, 1 bunch scallions.
Recipe by Linda Gassenheimer
- 1/2 tablespoon reduced sodium soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon honey
- 1/2 tablespoon grated fresh ginger or 1 teaspoon ground ginger
- 2 cups napa cabbage, thinly sliced
- 1 cup sliced cucumber with skin
- 1 cup red bell pepper strips, cut lengthwise into strips
- 1 cup frozen or fresh shelled edamame
- 1/2 pound rotisserie chicken breast or dark meat, skin and bones removed,
cut into 1/2-inch cubes
- 1 cup brown microwaveable rice
- 1 cup snow peas
- 1/4 cup unsalted peanuts
- 1/3 cup sliced scallions
Mix reduced-sodium soy sauce, sesame oil, honey and ginger together in a small bowl and set aside. Microwave rice according to package instructions, measure 1 cup. Save remaining rice for another meal. Set aside.
Divide the cabbage between two large bowls. Divide the remaining ingredients including the rice in half to place in the two bowls. Add the cucumber slices to one side of the bowl. Place the red bell pepper strips and cucumbers, moving in a circle around the bowl.
Add the edamame, rice and snow peas completing the circle. Add the chicken cubes to the center. Drizzle the dressing over the bowl ingredients. Sprinkle the peanuts and scallions on top. Yield 2 servings.
Per serving: 599 calories (36% from fat), 24.1 g fat (3.6 g saturated, 9 g monounsaturated), 105 mg cholesterol, 49.1 g protein, 49.1 g carbohydrates,9.5 g fiber, 216 mg sodium.
Linda Gassenheimer is an author of over 30 cookbooks. Her newest is “The 12-Week Diabetes Cookbook.” Find her on Facebook (@FoodNewsandViews) and Twitter (@LGassenheimer) and listen to her podcasts at www.880thebiz.com.