Bibimbap Salad

Name: Bibimbap Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Korean, Asian
Ingredients: 1 handful bean sprouts; 4 Tbsps canola oil, plus 1/4 cup; 118 milliliters carrots, julienned; 1 leave Cilantro torn, for garnish; 355 milliliters long-grain rice, cooked according to package instructions; 2 teaspoons Dijon mustard; 1 clove garlic, minced; 1 teaspoons grated ginger; 1 Tbsp honey; 1 teaspoon honey plus 1 tablespoon; 2 teaspoons fresh lime juice; 59 milliliters rice vinegar; 4 servings Salt and freshly cracked black pepper; 1 Tbsp sesame oil; 2 larges shiitake mushrooms, stems discarded; 3 Tbsps soy sauce; 2 smalls zucchini, halved lengthwise

Bibimbap Salad

Bibimbap Salad might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains approximately 5g of protein, 18g of fat, and This recipe is typical of Korean cuisine. From preparation to the plate, this recipe takes about 1 hour. Head to the store and pick up honey, dijon mustard, carrots, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and vegetarian diet.

Instructions

Light a grill to high heat.

Equipment you will use

Grill

Combine the soy sauce, sesame oil, 1 teaspoon honey, garlic, ginger and 2 tablespoons canola oil in a baking dish.

Ingredients you will need

Canola Oil

Sesame Oil

Soy Sauce

Garlic

Ginger

Honey

Equipment you will use

Baking Pan

Add the mushrooms, turn to coat and let them marinate at room temperature for 15 minutes.

Ingredients you will need

Mushrooms

Brush the zucchini with 2 tablespoons of canola oil and season them with salt and black pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 3 minutes per side.

Ingredients you will need

Salt And Pepper

Canola Oil

Zucchini

Equipment you will use

Grill

Remove and cut them crosswise into 1/4-inch slices. At the same time, grill the mushrooms until golden brown on both sides and just cooked through, about 4 minutes per side.

Ingredients you will need

Mushrooms

Equipment you will use

Grill

Remove and cut them into thin strips.

Whisk together the rice vinegar, lime juice, mustard, 1 tablespoon honey and 1/4 cup canola oil in a large shallow bowl and adjust the seasonings with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Rice Vinegar

Canola Oil

Lime Juice

Seasoning

Mustard

Honey

Equipment you will use

Whisk

Bowl

Add the warm, cooked rice and toss to coat. Arrange the mushrooms, zucchini, bean sprouts and carrots over the top and garnish with cilantro leaves.

Ingredients you will need

Fresh Cilantro

Bean Sprouts

Cooked Rice

Mushrooms

Zucchini

Carrot

Equipment

Ingredients

Servings:

1handful

bean sprouts 4Tbsps

canola oil, plus 1/4 cup 118milliliters

carrots, julienned 1leave

Cilantro torn, for garnish 355milliliters

long-grain rice, cooked according to package instructions 2teaspoons

Dijon mustard 1clove

garlic, minced 1teaspoons

grated ginger 1Tbsp

honey 1teaspoon

honey plus 1 tablespoon 2teaspoons

fresh lime juice 59milliliters

rice vinegar 4servings

Salt and freshly cracked black pepper 1Tbsp

sesame oil 2larges

shiitake mushrooms, stems discarded 3Tbsps

soy sauce 2smalls

zucchini, halved lengthwise

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Dry Creek Vineyard Dry Chenin Blanc, Wine with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.