Soy Glazed Pickle and Cucumber Rice-less Bowl recipe
A sharp, savoury bowl with cucumber, pickles and purple cabbage tossed in a glossy soy and yoghurt dressing. It is crunchy, fresh and surprisingly satisfying as a light meal.
15 min · Easy · Asian-inspired Jump to method
Ingredients
- 200g Purple Cabbage
- 1 Cucumber
- 80g Pickles
- 100g Yoghurt
- 1 tbsp Soy sauce
- 1 tsp Sesame Oil
- 200g Rice
| Nutrition | Per serving |
|---|---|
| Calories | 286 kcal |
| Protein | 7.3 g |
| Carbohydrates | 46.8 g |
| Fat | 6 g |
| Saturated fat | 1.4 g |
| Fibre | 3.4 g |
| Sugar | 7.8 g |
| Sodium | 662 mg |
Why this works
A light, vegetable-led rice bowl with moderate carbohydrates and relatively high sodium from soy sauce and pickles.
Vitamin C and antioxidants. Purple cabbage and cucumber provide vitamin C and plant antioxidants, which support immune function and overall cell health.
Probiotics and calcium. Yoghurt can contribute calcium and, if live cultures are present, beneficial probiotics for gut health.
Sodium content. Pickles and soy sauce significantly increase salt, so this dish may be less suitable for those needing a low-salt diet.
Method
- Finely shred the purple cabbage and slice the cucumber and pickles.
- Mix yoghurt with soy sauce to make a quick dressing.
- Toss the cabbage, cucumber and pickles with the dressing until well coated.
- Divide between bowls and serve immediately, or chill for 10 minutes for extra crunch.
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