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JULY 15 - 19, 2013 | RECIPE # 0046

Matcha Tea Salad Wraps with Purple Coconut Rice
TOMATO SHERPA

This week we teamed up with Matcha Connoisseur Eric Gower, creator of “Breakaway Matcha,” to help us dress this unique summer salad. Fresh citrus and massaged cabbage
PREP TIME: 15 MINUTES •

make the veggies pop, while creamy coconut milk inspires the rice to melt in your mouth. We even included some fresh lavash for those who have an aversion to forks.
| VEGAN • LOW CARB • DAIRY FREE

COOK TIME: 25 MINUTES

INGREDIENTS

(MAKES 2 SERVINGS)

¾ Cups Red Rice 3 ⁄8 + ½ tsp. Salt* 1 Small Can Coconut Milk 4½ oz. Cabbage 3½ oz. Red Bell Pepper 3 oz. Cucumber 1½ oz. Carrot
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Matcha Dressing 2 tsp. Matcha Green Tea 1 tsp. Water 1 tsp. Grapeseed Oil 2 tsp. Honey 2 tsp. Orange Juice 1½ tsp. Rice Wine Vinegar
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1 Orange 3 ⁄10 oz. Pepitas 2 ⁄10 oz. Almonds Lavash Toasted Coconut not Included*

Per Serving: Calories: 500 Fat: 25 g Sodium: 1489 mg Potassium: 777 mg Fiber: 17 g Protein: 21 g

1. Knife and cutting board 2. Small pot with lid 3. Large bowl 4. Vegetable peeler 5. Stirring spoon 6. Fork

The dressing in this dish features the lesser known, but highly potent superfood, “matcha.” Matcha is finely ground green tea that you eat instead of steeping, thereby absorbing all the micronutrients and antioxidants; this means you get up to 20 times the nutrients than that of steeped green tea!

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Instructions: Matcha Tea Salad Wraps with Purple Coconut Rice
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Put the red rice, coconut milk, ¾ cup of water, and ⁄8 tsp. salt into a small pot over medium heat. Bring to a simmer (not a boil), softly bubbling.

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Reduce heat to low, partially cover, and cook for 15 - 20 minutes, stirring a few times throughout.
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When all the liquid is absorbed, cover, and turn off heat.

A simmer is when a bubble breaks the surface of the liquid intermittently. More vigorous bubbling means you’ve got a boil going.

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2013 TOMATO SHERPA LLC

While the rice is cooking, place the cabbage in a large salad bowl with ½ tsp. of salt. Roughly massage with your hands for about a minute.
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De-seed and thinly slice the red pepper. Slice the cucumber add both to the salad bowl.
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Peel outside of the carrot. Use peeler to continue to peel back and forth to make carrot ribbons. Add these to salad.
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Massaging cabbage will help soften it. It should make crunching noises and start to get a smaller in volume.

Cut the orange in half; juice one half into the salad dressing. Peel and chop the other half of the orange and add into the salad.
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When rice is ready fluff with a fork.

Add dressing, pepitas, and almonds to the cabbage mixture and gently toss salad.

Once salad is dressed, form wraps by laying the lavash flat and putting ½ of the salad in a row in the middle of the bread.
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Roll the contents tightly, cut in half, plate with rice on the side, and garnish with toasted coconut.
If you’d like to warm the lavash, you can heat it on a clean frying pan over low heat for a few minutes.

Our locally sourced and organic ingredients are healthier for people and their communities while also reducing environmental impacts. So give yourself a pat on the back for all your help!
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