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Smoked Duck Salad Grain Bowl

Smoked Duck Grain Bowl Recipe

If you don’t have time to cook the braised red cabbage at step 1, substitute with 5 slices of raw red cabbage, thinly shredded.

Read the previous page for ideas on how to prepare the ingredients the night before for fast serving.


  • small piece (about 200g) smoked duck breast from the deli sliced thinly
  • braised red cabbage with bacon (get the recipe here)
  • 200g salad greens (such as romaine lettuce, baby spinach etc) washed and spun dry
  • 3/4 cup shelled edamame#
  • 150g cherry tomatoes
  • 2 servings (about 150 grams) cooked brown rice or any fave complex carb reduce or omit if eating low-carb

# Place frozen edamame pods in a bowl, pour boiling water over them and soak for 5 minutes. Drain water and remove edamame from the pods when they are cooled.

Tahini-Soy Dressing

  • 2 tbsp tahini sauce
  • 2 tsp low-sodium soy sauce
  • 1 tsp clear or apple cider vinegar to taste
  • 1 tsp honey
  • 1 tbsp sesame oil
  • 2 tbsp extra-virgin olive oil
  • 1 clove minced garlic (or 1/2 tsp garlic powder)


  1. Make braised red cabbage with bacon. Follow this recipe to make a small pot of braised red cabbage with bacon. The recipes serves about 4 pax; so portion out the required servings for your grain bowls accordingly. Leftovers keep well in the fridge and can be reheated in the microwave.
  2. Make the tahini-soy dressing. Combine (A) in a bowl and whisk by hand or a latte whisk, until smooth and creamy. Season to taste. Divide dressing into 2 condiment saucers.
  3. Assemble the salad grain bowl. Divide salad leaves to two serving bowls. Top each bowl with braised red cabbage, edamame, cherry tomato and brown rice with tahini-soy dressing at the side.
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