Asian Style Marinated Vegetables with Cauliflower Rice
Difficulty 5 minutes Serves 2
Unlike leafy green salads, this yummy dishis one that you could easily make the night before and have it ready to go for the morning to take to lunch. The longer it sits the flavors can really be absorbed. If you've been searching for more creative ways to enjoy your veggies raw start here with this flavorful, Asian-style dish by Christine Roseberry of Just Glowing with Health
Ingredients 1 head cauliflower, cut into florets
2 organic Persian cucumbers, julienned (with skin)
2 carrots, julienned
1 small zucchini, julienned
1 red pepper, sliced thinly
1 1/2 cups Shiitake mushrooms
1 teaspoon grated ginger
2 tablespoons toasted sesame oil
2 tablespoons lemon juice
2 tablespoons coconut amino
Directions To make the cauliflower rice: Place the florets in the food processor pulse blend it until it becomes a rice like texture. Make sure not to over process it or it will turn into a mush.
For the marinade: Place all the ingredients, except the cauliflower, in a mixing bowl and gently toss together mixing in well. Transfer into an air-tight container and marinade for a minimum of half an hour up to several hours. The longer the better for flavor and texture.
Scoop the cauliflower rice onto a plate topping it with the marinated vegetables.