As I began to put this together, I had reservations about the pickled cabbage alongside the peanut sauce. But, I have to say it is a perfect combination. The acid from the pickling with the sweet and tanginess of the peanut sauce makes for a delicious entree. 

 

Yield 2 servings

 

1½ cups uncooked Brown Rice 

2 baby Bok Choy, sliced in half lengthwise

½ cup cucumber, sliced into thin rounds

½ red bell pepper, seeds and veins removed, and thinly sliced

2 small carrots, sliced into thin rounds

1 tsp black sesame seeds

 

2 cups of shredded red cabbage

½ cup of apple cider vinegar

½ cup of water

1 Tbsp maple syrup (or sugar)

½ tsp salt 

Pinch of pepper

 

½ cup natural peanut butter

3 Tbsp rice wine vinegar

2 Tbsp tamari

½ tsp sriracha

¼ tsp maple syrup

1 clove garlic, mashed

½ tsp fresh grated ginger

½ tsp sesame oil

2 Tbsp warm water

 

First, make the pickled cabbage by placing cabbage in a large jar. 

In a bowl, whisk the vinegar, water, maple syrup, salt, and a large pinch of pepper. Pour marinade over the cabbage, and cover with a lid. Let marinate at room temperature for at least 2-6 hours. Shake the jar occasionally. You can make this ahead of time and place it in the fridge until ready to serve.

 

Next, cook rice per package directions.

 

While the rice is cooking, preheat the oven to 375℉. 

 

Drizzle oil over the boy choy and season with salt and pepper. Bake the bok choy cut side down for 15 minutes or until golden on the bottom, and the leaves are lightly charred.

 

To make the peanut sauce add all the ingredients into a small bowl and whisk them until combined. Add a little more warm water, 1 Tbsp at a time, if it is too thick to drizzle. 

 

To serve, place the brown rice in two bowls. Next, add the bok choy, cucumbers, bell peppers, carrots, and pickled cabbage, and sprinkle with the black sesame seeds. Drizzle the peanut sauce over the top or serve the sauce on the side. 

 

Just Salt It, and enjoy!