Teriyaki Chicken and Rice

It's a sheet pan meal, too! I LOVE sheet pan meals! This Teriyaki Chicken meal is being added to my big arsenal of quick, weeknight meals that my kids love. I promise you'll want to add this gem to your regular rotation!

Speaking of teriyaki sauce, you're more than welcome to use any kind you like here.

I don't love all the sugar and/or corn syrup in most teriyaki sauces. So... I made my own. It's quick to throw together and since it's honey-sweetened you can control the amount of sweetness!

Teriyaki Chicken Rice Bowl Ingredients

• Chicken breasts or thighs - boneless, skinless works best here. And yes it's juicy!
• Pineapple - I chopped some fresh pineapple, but you can use canned if you want.
• Broccoli - About 2 crowns and chop it smaller than you would for a veg tray so it cooks quickly.
• Avocado oil - For roasting
• Sea Salt
• Soy Sauce - I use gluten free tamari, but you can also use coconut aminos if you're avoiding soy altogether.
• Rice vinegar - unseasoned
• Sesame Oil
• Honey
• Garlic - fresh or granulated
• Ginger - fresh or ground
• Asian-style hot sauce - sriracha and sambal oelek are my favorites
• Steamed Rice - You can also use my Instant Pot Coconut Rice or Roasted Cauliflower Rice if you're wanting this to be lower carb/grain free.
• Green onions and sesame seeds - for garnish. Totes optional.

How to make Teriyaki Chicken and Rice

1. Cook the rice first!
2. Roast the chicken on one pan and the broccoli + pineapple on another under your oven broiler, rotating pans halfway through.
3. Cook all the sauce ingredients for about 10 minutes in a saucepan over medium high heat until reduced to about ¾-1 cup.
4. Assemble the bowls with rice, chicken, broccoli, and pineapple. With a drizzle of sauce and a sprinkle of green onions and sesame seeds.

Chicken Teriyaki Rice Bowl Variations

• Swap out the meat for chunks of pork loin or slices of steak.
• Use a different quick cooking vegetable in place of the broccoli, like chopped asparagus, shredded Brussels sprouts, snow peas, bell peppers, thinly sliced onions. Or a combination!
• Don't want the pineapple? Replace it with more veg!
• Make it spicy! Add more hot sauce to the teriyaki sauce and add sliced jalapeños to the pan with the broccoli.

What to serve with Teriyaki Chicken and Rice

This meal is meant to stand on its own, but if you're wanting to flesh it out, try adding one of these sides...

Cucumbers in Vinegar

Ginger Salad

Asian Paleo Chopped Salad

How to store leftover Chicken Teriyaki with Rice

Store any leftover in lidded containers, chilled, for up to 5 days. Store the teriyaki sauce separately.

Teriyaki Chicken Rice Bowl FAQs

More Easy Sheet Pan Recipes on Perry's Plate

Hawaiian Chicken Sheet Pan

Thai Chicken Dinner

Chicken Shawarma Plate

Garlic Butter Salmon

Greek Salmon

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chicken Teriyaki with Rice

Yield: Serves 5

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Teriyaki chicken sheet pan style! I love quick sheet pans for busy weeknights! You'll dig how easy this is to throw together. Use any kind of teriyaki/stir fry sauce you like or whip up my easy honey-sweetened version below.

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Ingredients

For the bowls:

Toggle ingredient group

• 1 ½ pounds boneless skinless chicken breasts or thighs
• 2 broccoli crowns, cut into 1-inch pieces (5-6 cups total)
• 1 ½ cups fresh or canned pineapple, cut into ½-inch pieces
• 2 green onions, thinly sliced (optional)
• 5 cups freshly steamed rice (see note)
• 3 Tablespoons avocado oil, divided
• 1 Tablespoon soy sauce or tamari

For the sauce:

Toggle ingredient group

• ½ cup soy sauce or tamari
• ¼ cup honey
• 2 Tablespoons rice vinegar
• 1 Tablespoon sesame oil
• 1 Tablespoon fresh ginger, minced or grated (or ½ teaspoon ground ginger)
• 1 Tablespoon fresh garlic, minced or grated (or ½ teaspoon garlic powder)
• ½ teaspoon sriracha or another Asian style hot sauce

Instructions

1. Get your rice going first.
2. Preheat your oven broiler to high and place one rack as high as you can and the other on the very bottom. Line a couple of large rimmed sheet pans with parchment or treat with nonstick spray.
3. Put the ingredients for the sauce in a small saucepan. Bring to a boil and let it go for about 10 minutes until it's reduced to roughly ¾-1 cup of sauce. Set aside.
4. Meanwhile, put the chicken on one sheet pan. Drizzle with 1 Tablespoon avocado oil, 1 Tablespoon soy sauce, and a generous pinch of sea salt. Toss everything to coat the chicken well, and spread it out evenly.
5. Put the broccoli and pineapple on the other pan. Drizzle with the remaining 2 Tablespoons of oil and a generous pinch of sea salt.
6. Put the chicken on the top rack close to the heating element and the broccoli on the bottom. Cook for 5 minutes, then rotate the racks. Cook for another 5 minutes and check the chicken for doneness by cutting one of the larger chunks in half with a knife. If there's no pink inside, then remove the pan from the oven.
7. Cook the broccoli and pineapple for another 2-3 minutes or until they're as toasty as you prefer.
8. Assemble the bowls with a spoonful of rice, some chicken, broccoli, pineapple, a sprinkle of sliced green onions (sesame seeds and extra hot sauce if you prefer) and a drizzle of the warm teriyaki sauce!

Notes

1. If you're avoiding soy, you can swap out the soy sauce for coconut aminos, but use ⅔ cup instead since it's not as strong as soy sauce.
2. You could also use my Instant Pot Coconut Rice here (it's my favorite) or Roasted Cauliflower Rice as a grain-free option. Since the oven is occupied you could toss the cauliflower rice in a large skillet with some oil.

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The best part? All of the components can be made ahead of time and warmed up right before serving! You could even package them up like meal prep situation for a week of delicious lunches.

Despite what the recipe title says, you can make these as spicy or as mild as you prefer. You can also swap out the cucumber salad for some roasted vegetables if you like.

Turkey Rice Bowl Ingredients

• One Batch Coconut Rice or steamed jasmine rice
• English cucumbers
• Red onion
• Rice vinegar
• Granulated sugar or your choice of sweetener
• Salt
• Chili crunch or sambal oelek
• Coconut oil
• Shallots
• Ground turkey or chicken
• Garlic cloves
• Soy sauce or tamari
• Sesame oil
• Sesame seeds
• Garnishes: roasted peanuts, additional spicy condiment of choice, thinly sliced green onions, and/or chopped fresh cilantro

How to make ground turkey bowls

Step 1: Make the Spicy Ground Turkey

I used the same technique of crisping up the ground turkey in a little extra olive oil or avocado to create those crusty edges and deeper flavors. Use whatever kind of skillet you prefer.

For this particular recipe, I used lots of garlic, sesame oil & seeds, and soy sauce/tamari.

Spicy Condiment Options

You can adjust the spice level to be as spicy or as mild as you like and use whatever spicy condiment you prefer!

I love chili crunch, which is a mixture of dried onion, dried garlic, and chili flakes mixed with oil. Trader Joe's has a great version, but you can also find it online.

I recommend a neutral or an Asian-style spicy condiment (I wouldn't use a Mexican hot sauce). You can also use any of these to add heat to your ground meat:

• crushed red pepper flakes
• cayenne pepper
• sambal oelek (a chili-based condiment found in the Asian aisle of the grocery store)
• sriracha

Step 2: Make Marinated Cucumbers

These are similar to my Simple Marinated Cucumbers. If you haven't had those, they're delicious and super versatile. They're probably the most often made veggie side dish we have around here.

For these bowls I wanted to give these cucumbers a little more spunk. I diced them instead of slicing them thinly, added some thinly sliced red onion, and some heat to the vinegar dressing.

Which ever spicy condiment you added to the turkey works for these too!

Step 3: How to Assemble the Turkey Rice Bowl

When your coconut rice is finished, spoon some into a bowl, add some of that tasty ground turkey, a big heap of marinated cucumbers, and whatever other garnishes you like!

Garnish ideas:

• Roasted Peanuts (Trader Joe's has some Chili Onion Peanuts that are super good!)
• More spicy condiment (mmm. yes.)
• Chopped fresh cilantro
• Toasted sesame seeds
• Sliced green onions

Ingredient substitutions

WHITE RICE: Make coconut brown rice instead (and add more water/coconut milk to make the ratio appropriate for brown rice). If you're avoiding rice completely, try making quinoa. Or Roasted Cauliflower Rice.

SOY SAUCE: Try using tamari -- it's a wheat-free fermented version of soy sauce that's super delicious. If you're avoiding all soy products completely, I'd recommend using coconut aminos.

CUCUMBERS: Not a cucumber fan? Add some quick-cooking vegetables to the turkey during the last 5 minutes of cooking to make a stir fry. Ground turkey stir fry would be good with green beans, small broccoli florets, trimmed asparagus, or thinly sliced zucchini or summer squash.

Ground Turkey Bowl Recipe Tips

• Get the coconut rice started first, followed by the marinated cucumbers. That way your rice will finished and your cucumbers will be flavorful when your turkey is finished.
• Cook your turkey longer than you think you need to. Get it really toasty and brown -- the crispier the better!
• When adding your spicy condiment, start slow and taste as you go along. You can always add more, but if there's too much in there….
• Use the turkey meat in lettuce wraps if you don't want to make bowls! Or serve it with some Asian-style salad or slaw.
• This is a great option for meal prep! Divide the rice and seasoned ground turkey and condiments in small microwave-safe containers. Store the cucumbers separately (it will keep for up to a week!) and add them to the bowl after you've reheated the rest.

More Healthy Ground Turkey Recipes:

If you like this recipe, try one of my other recipes featuring ground turkey!

Mediterranean Ground Turkey Bowls
Green Chile Turkey Burgers with Guac-Ranch
Moroccan Paleo Turkey Chili
Thai Turkey Lettuce Wraps
Italian Paleo Stuffed Zucchini with Turkey Sausage

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spicy Ground Turkey and Rice

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

These Asian-inspired spicy ground turkey bowls come together quickly and are a tasty weeknight dinner served alongside dreamy coconut rice and some marinated cucumbers. Don't stress -- it can be as spicy or mild as you prefer.

Print

Ingredients

• 1 Batch of Coconut Rice

For the Cucumbers

Toggle ingredient group

• 1 ½ English Cucumbers, diced
• ¼ small red onion, thinly sliced
• ⅓ cup rice vinegar
• 1 Tablespoons sweetener
• 1 ½ teaspoon salt
• 1-3 teaspoons chili crunch or sambal oelek, to taste

For the Turkey Bowls

Toggle ingredient group

• 2 Tablespoons coconut oil
• 2 shallots, thinly sliced
• 1 ½ pounds ground turkey or chicken
• 3 garlic cloves, Microplaned or grated
• 2 Tablespoons soy sauce or tamari
• 3 Tablespoons sesame oil
• 1-3 Tablespoons chili crunch or sambal oelek, to taste
• sesame seeds
• Garnishes: roasted peanuts, additional spicy condiment of choice, thinly sliced green onions, and/or chopped fresh cilantro

Instructions

1. Get your coconut rice started.
2. Make the marinated cucumbers by putting the cucumbers and sliced red onions in a medium sized bowl. In a small bowl or liquid measuring cup, combine the ingredients for the dressing (rice vinegar, sweetener, salt, spicy condiment) and add ⅓ cup of water. Pour over the cucumbers and onion and toss well. Set aside while you prep the turkey.
3. Heat the coconut oil in a large skillet over medium-high heat. Add the sliced shallots and cook for 2-3 minutes until they're soft.
4. Add the ground turkey, turn up the heat to high, and cook, stirring often, until the turkey is cooked through and starting to form golden brown bits. Reduce the heat if it starts to scorch. Usually it won't since the turkey releases quite a bit of liquid.
5. Add the garlic, soy sauce/tamari, sesame oil, and chili crunch (or whatever spicy condiment you like). Continue to cook, stirring often, until the turkey is mostly covered in deep golden brown spots and has lots of crispy edges. There shouldn't be much, if any liquid in the pan either.
6. Remove from heat and assemble bowls by adding some coconut rice to each bowl along with as much spicy ground turkey and marinated cucumbers as you like. Top with your choice of garnishes.

Notes

1. I like to use coconut sugar when I make marinated cucumbers, but you can use any granulated sweetener you like. If you use a liquid sweetener it doesn't always distribute evenly in the dressing unless you pop in in the microwave and warm it up.

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Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 651Total Fat 46gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 24gCholesterol 151mgSodium 1535mgCarbohydrates 20gFiber 3gSugar 9gProtein 41g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Ground Turkey Bowls with Coconut Rice appeared first on Perry's Plate.

One of the best things about making your own poke bowls is how economical they are compared to buying them in a restaurant!

This Ahi Tuna Poke Bowl recipe is in partnership with Sprouts Farmers Market.

It’s no secret that we’re big fans of sushi rolls and sushi bowls around here. When poke bowls became trendy, we found a local place and gave it a try.

Let’s just say it’s a good thing that particular place is across town or we’d be going there much more often. Super, super good. What I loved about it, too, was that the serving sizes were so big that Steve and I could share a bowl between us!

So, what’s the difference between a sushi bowl and a poke bowl? Not a whole lot. I think poke bowls usually have some kind of raw fish in them, but sushi bowls could, too.

As far as I can tell, poke originated in Hawaii as a raw fish based salad. I saw some fresh wild-caught ahi tuna at Sprouts, and I couldn’t resist making my own. Having a great tuna poke recipe is better than driving across town to our favorite poke bowl place.  Sometime.

Fresh, high-quality fish is a must when you make poke bowls — obviously since you’ll be eating it raw. I’m really excited that Sprouts improved their Sustainable Seafood practices. (Read about it here!) Now, all of their fish and seafood requires a certification and cannot be farmed or fed GMO products. (YIPPEE!!) And finding sushi grade tuna, too, is pretty important.

It’s a cinch to find wild-caught fish and seafood in their Fish Market, which is why I try to buy it there as much as I can.

These bowls come together in about 30 minutes and you don’t have to cook anything except rice, if you're using that as a base. I like to use a mixture of rice and salad greens, but you could just use salad greens if you're watching your carbs or don't eat grains.

We actually eat quite a bit of rice around here. I try not to because it makes me all bloaty if I overdo it. (Which is easy to do with jasmine rice and a little butter. Mmm.) But, the kids love it.

Did you know that cooked rice that has been cooled is considered a resistant starch? In a nutshell, it means that it acts differently in your body than other kinds of starch and actually provides your gut with some good bacteria. Pretty cool, right?

So, these poke bowls are a perfect meal for the end of summer —> September. September doesn’t mean fall to me. It means extra summer that’s not quite as miserable as July & August. I’m not breaking out the pumpkin any time soon and enjoying more 80-degree weather. AHHHHHHH.

Are you freaked out by the idea of eating raw fish? I was for a long time. In fact, this is the first recipe I’ve developed that uses raw fish that hasn’t been cured or citrus-marinated.

Since then I've posted recipes for Sriracha Lime Gravlax and Everything Bagel Gravlax -- both of which would be delicious in a poke bowl!

I'm actually surprised I love this because texture is a huge thing for me. I still can't do other kinds of shellfish (mussels, oysters, etc. *shudder*), but some nice ahi tuna is super good in that marinade + a drizzle of spicy mayo.

The marinade that goes on the tuna is super easy -- rice vinegar, coconut aminos, and salt. Chances are you have all of the ingredients if you do a lot of paleo/Whole30 cooking and have coconut aminos on hand. Luckily Sprouts has that, too. (And everything else to make these poke bowls.)

Why we love Ahi Tuna Poke

Like I said, it’s WAY cheaper than buying them at a restaurant. And I love how you can customize them to fit your liking! It allows my kids to make their own bowls and therefore more likely to eat it.

Ahi Tuna Poke Recipe Ingredients

• Sushi-grade ahi tuna steak

• Sea salt

• Coconut aminos

• Rice vinegar

• Sesame oil

• Mayonnaise

• Asian chili paste or sriracha

• Steamed white rice or chopped salad greens as a base (or both)

• English cucumber, diced

• Avocados, pitted, peeled, and diced

• Pea sprouts or micro greens

• Roasted seaweed snacks or nori wrappers

• Toasted sesame seeds & pickled ginger, for garnish.

How to Choose The Best Tuna

You’ll want to look for “sushi grade” tuna at a higher end grocery store or fish supplier. Now is not the time to find the best deal. Even if you splurge on the tuna your poke bowls will still be less expensive than eating out. I promise.

How to Make a Spicy Tuna Bowl

1. Cut the tuna into ½-inch cubes and sprinkle the ½ teaspoon salt over the top.

2. Combine the ¼ cup coconut aminos, ¼ cup rice vinegar, and 4 teaspoon sesame oil in a small bowl.

3. Pour ⅔ of the mixture over the tuna and toss well and let it marinate at room temperature for about 10-15 minutes. Reserve the rest of the marinade for drizzling later.

4. Combine the ingredients for the spicy mayo in a small bowl and stir well.

5. Assemble the bowls by using rice and/or salad greens as a base. Add a few spoonfuls of the marinated tuna over the top and add any of the toppings and garnishes listed. Drizzle with some of the spicy mayo and extra marinade and serve.

How to Assemble Poke Bowls

Just add some rice or salad greens to your bowl. After that it’s just a salad bar type of situation.

Fill your bowl with whatever toppings or garnishes you like -- micro greens, diced cucumbers, avocado, sesame seeds, sliced green onions, shredded nori (seaweed) or those seaweed snacks. My kids love those things! Most grocery stores are starting to carry them, too, along with most things you need to make these.

One of my favorite toppings for poke bowls or sushi bowls are my Simple Marinated Cucumbers. It adds a nice briny taste and you can make them a day or two ahead of time.

And don’t skimp on that spicy mayo. Really, it's just mayo and sriracha or one of the other types of Asian hot sauces. It really pulls the whole thing together and gives it a nice, creamy richness. If you’re not into spicy, just add less chili paste or sriracha sauce to your mayo. It’ll still be fantastic.

Even better -- get some of those plastic squeeze bottles that hold condiments and squirt it all over like you're at a restaurant. My kids LOVED doing that. (Although they chose to have cooked shrimp in their bowls instead. Baby steps, y'all.)

And a sprinkle of toasted sesame seeds (and some red pepper flakes!) is a must.

Ahi Tuna Bowl Recipe Variations

Feel free to change up the seafood (use cooked shrimp or another type of seafood if uncooked tuna is too much for you).

Or use different vegetables. Fresh cilantro and basil would be a delicious addition as well as pickled vegetables, edamame, Napa cabbage, green apple, lychee, chopped bell peppers, or cooked corn.

Change up your toppings! Crispy fried onions, wonton strips, furikake (Japanese rice seasoning in the Asian aisle. Trader Joe’s has it, too.)

Use coconut rice as a base! My Instant Pot Coconut Rice is a delicious option.

Tips For Making an Ahi Tuna Poke Bowl

• Obviously the most important tip is to find the freshest ahi tuna steak you can! Keep it chilled and use it within 48 hours of purchase for best flavor. You’ll want to have it prepped before it turns fishy.

• Use pre-chopped/shredded ingredients to save time!

• Make the spicy mayo and fish marinade ahead of time if you need to get these together quickly the day you eat them.

What to Serve With This Ahi Tuna Poke Recipe

This recipe is meant as a stand alone meal, but if you want to flesh out your spread, here are a few things that would pair well with these bowls:

Sesame Marinated Cucumbers

Costco Asian Salad

Ginger Scented Rice

How to Store Ahi Tuna Poke

I highly recommend eating the tuna within 3 days of making it. Store everything chilled (toppings separate from tuna and mayo) until ready to eat.

If you like this recipe, be sure to try my Shrimp Sushi Bowl!

Spicy Tuna Poke Bowl

Yield: Serves 4

Prep Time: 30 minutes

Total Time: 30 minutes

These easy Ahi Tuna Poke Bowls with Spicy Mayo are a quick dinner idea and are naturally gluten and soy-free! They can also be made to be paleo, keto, or Whole30 compliant. (See recipe notes.)

Print

Ingredients

For the tuna:

Toggle ingredient group

• 12-16 oz sushi-grade ahi tuna steak
• ½ teaspoon sea salt
• ¼ cup coconut aminos
• ¼ cup rice vinegar
• 4 teaspoon sesame oil

For the spicy mayo:

Toggle ingredient group

• ½ cup avocado oil mayonnaise
• 2 tablespoon Asian chili paste or sriracha
• 1 teaspoon rice vinegar
• 1 teaspoon coconut aminos

For the bowls:

Toggle ingredient group

• Prepared steamed white rice or chopped salad greens as a base (or both)
• 1 English cucumber, diced
• 1-2 avocados, pitted, peeled, and diced
• 1 package pea sprouts
• 1 package seaweed snacks
• Toasted sesame seeds, pickled ginger, for garnish.

Instructions

1. Cut the tuna into little ½-inch cubes and place them in a medium sized bowl.
2. Sprinkle the ½ teaspoon salt over the top.
3. Combine the ¼ cup coconut aminos, ¼ cup rice vinegar, and 4 teaspoon sesame oil in a small bowl. Pour ⅔ of the mixture over the tuna and toss well and let it marinate at room temperature for about 10-15 minutes while you prepare the rest of the ingredients. Reserve the rest of the marinade for drizzling later.
4. Combine the ingredients for the spicy mayo in a small bowl and stir well.
5. Assemble the bowls by using rice and/or salad greens as a base. Add a few spoonfuls of the marinated tuna over the top and add any of the toppings and garnishes listed. Drizzle with some of the spicy mayo and extra marinade and serve.

Disclosure: This post may contain Amazon affiliate links. Purchases made by using these links don’t cost you any extra and helps to keep my content free.

The post Ahi Tuna Bowl Recipe appeared first on Perry's Plate.

As a pro in the kitchen, I can confidently say this salad isn’t just a side dish—it’s a meal. I mean… you can add protein if you want. Cooked chicken, shrimp, or steak would be super delish.

This recipe takes just 20 minutes to prep, making it perfect for meal prep or impressing your guests with minimal effort. Plus, the versatility of this salad means you can customize it however you like—whether you add protein or keep it plant-powered, it’s a win either way.

Taylor Farms Asian Chopped Salad Copy Cat

I fell in love with that Taylor Farms Asian Chopped Salad kit at Costco. We made it for YEARS. And suddenly… it was gone.

After some research (because copycatting things is one of my super powers) I made my own version! I love this one even more because I can control what kind of oil and how much sweetener is in the dressing.

Yes, it takes a little longer than ripping a bag open and tossing it with a pre-made dressing, but it’s so fresh and vibrant. I'll give you some time saving tips, and I know you’ll love this salad as much as I do.

Chopped Asian Salad Recipe Ingredients

• Coconut aminos – You can also use soy sauce or tamari (GF soy sauce), but use less since it’s stronger than coconut aminos.

• Avocado oil - You can also use light olive oil. I don’t recommend using extra-virgin olive oil because it’s too strong tasting.

• Rice vinegar

• Sesame oil

• Honey - I’ve used Date Paste here, and it works well, too if you’re wanting to avoid concentrated sugars.

• Fresh ginger

• Asian chili paste – sriracha and sambal oelek are my favorites

• Fresh garlic

• Salt

• Shredded cabbage or coleslaw mix - pre-shredded veg for the win!

• More shredded vegetables – like shredded carrots, mung bean sprouts, or shredded Brussels Sprouts

• Fresh cilantro

• 1 cup chopped toasted mixed nuts (like cashew pieces and sliced almonds)

• Toasted sesame seeds

• Fried wonton strips – this is completely optional. The original salad kit had them, but if you don’t want them (or would like this recipe to be totally gluten free), then don’t use them.

How to make Asian Chopped Salad

1. Put all of the dressing ingredients in a lidded glass jar and shake it really hard to combine it well.

2. Put the cabbage/coleslaw mix in a large salad bowl with the vegetable add-ins and cilantro.

3. Pour the dressing over the top and toss to combine.

4. Add the nuts and sesame seeds and gently mix them in.

5. Serve.

Asian Salad Variations

• Make it spicy by adding more Asian chili sauce into the dressing and mixing in some pickled jalapeños to the salad.

• Add some meat – cooked chicken, steak, or shrimp would be SUPER good here rounding this out as a whole meal with added protein. Tofu? Ok, sure. I don’t like it, but yes. You could.

• Make the whole thing a stir fry! Fry up all the veg in a large skillet and toss it with the dressing and toppings after it’s crisp-tender.

How to serve Asian Chopped Salad

If you want to serve this salad with a side or some protein, here are a few options that would work well!

Pellet Grill Smoked Chicken

Roasted Garlic Mushrooms

Sautéed Green Beans

Quick Marinated Cucumbers

Instant Pot Coconut Rice

Storing this Asian Chopped Salad Recipe

Because this salad has a lot of sturdy vegetables it won’t get slimy as quickly if you store it dressed. Just put it in a lidded container and chill for up to 5 days.

Paleo Asian Chopped Salad Recipe

Yield: Serves 6 as a side

Prep Time: 20 minutes

Total Time: 20 minutes

Whip up a fresh, healthy version of the salad kit found at Costco and other grocery stores. This Paleo Asian Chopped Salad is a cinch to make and makes a light lunch or a welcomed potluck offering.

Print

Ingredients

For the dressing:

Toggle ingredient group

• ¼ cup coconut aminos
• ¼ cup avocado oil
• 3 Tablespoons rice vinegar
• 1 Tablespoon sesame oil
• 1 Tablespoon Date Paste or honey
• 1-inch knob of ginger, finely grated
• 1-2 teaspoons Asian chili paste or sambal oelek, to taste
• ½ teaspoon minced fresh garlic
• Generous pinch of salt

For the salad:

Toggle ingredient group

• 8 ounce package of shredded cabbage or coleslaw mix
• 2 cups (or handfuls) of vegetable add-ins, like shredded carrots, mung bean sprouts, or shredded Brussels Sprouts
• ½ cup chopped fresh cilantro
• 1 cup chopped toasted mixed nuts (like cashew pieces and sliced almonds)
• 1 - 2 Tablespoons toasted sesame seeds

Instructions

1. Put all of the dressing ingredients in a lidded glass jar and shake it really hard to combine it well.
2. Put the cabbage/coleslaw mix in a large salad bowl with the vegetable add-ins and cilantro. Pour the dressing over the top and toss to combine. Add the nuts and sesame seeds and gently mix them in. If you toss it too much they'll end up at the bottom of the bowl.
3. Serve.

Notes

Nat's Note: If you have trouble finding or would rather not use coconut aminos, you can substitute 2 tablespoons of tamari (wheat free soy sauce).

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How's everyone feeling this morning? Candy hangover happening?

Every year I'm like, "I can totally live without candy. I don't even like candy that much." And then I pop a few Reese's which is my gateway to Snickers, Twix, and York. When I break out some Skittles I know I've gone off the deep end.

Yes, I eat candy sometimes. I'm afraid I unintentionally disillusion people because I run a mostly paleo blog. No, we're not 100% paleo all the time. I do eat candy (and other things) occasionally. More on Oct 31st. *cough*

And the next morning I'm craving a salad. Or something like these cucumber noodles. We eat Marinated Cucumbers a lot. It's one of my go-to side dishes if I'm needing more vegetables because the kids love them.

One day earlier this year when I was in the throes of recipe development for my book, I tinkered with the flavoring and made cucumber noodles instead of slicing them. LOVE!

They're a perfect side dish for an Asian-type dish like Five-Spice Roast Chicken, Five-Spice Steak with Ginger Butter (I guess I have a thing for five-spice. :)), Ginger-Garlic Salmon and they're f-a-a-a-abulous on Sushi Bowls. We've started having sushi bowl Sunday every week, and I'm always happy when I can pull out some leftover cukes.

Recipe is below!

Sesame Marinated Cucumber Noodles

Yield: Serves 4-5 as a side

Prep Time: 15 minutes

Total Time: 15 minutes

A perfect paleo side dish for any Asian style main dish!

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Ingredients

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• 1 English cucumber, spiralized
• ¼ cup rice vinegar
• 2 teaspoons sesame oil
• ½ teaspoon sea salt
• ½ teaspoon honey or coconut sugar
• 1-3 teaspoons Asian chili paste or sriracha
• 2 teaspoons sesame seeds (I used half toasted, half black)

Instructions

1. Place the spiralized cucumber in a serving bowl.
2. In a glass measuring cup combine the rice vinegar, sesame oil, salt, honey, desired amount of chili paste, and ¼ cup of water. Mix it well, until the honey is incorporated into the dressing.
3. Pour the dressing over the cucumbers. Sprinkle the sesame seeds on top and toss to coat.
4. It's best to let it sit for 10-15 minutes before you eat it, but eating it right away is fine, too.

Notes

Nat's Note: If you're doing Whole30, omit the sweetener and check the ingredient list on your chili paste. If you're low-carb/keto, then omit the sweetener or change it to something low-carb, like Swerve.

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