Raw Vegan Rainbow Roll

RAINBOW ROLL - Raw Veggie Sushi Recipe via Linda Wagner

Here in Austin, the weather is FINALLY starting to feel like spring! It’s been amazing to see the sun again and get to spend some much needed time outside. With warmer weather I always start to get questions on “how to lose weight and get in shape fast” and I always say my secret weapon is simply raw vegetables. Weather you juice them, blend them, or chew them, raw veggies are an essential part of cleansing and tonifying the body. Raw veggies are also loaded with amazing health benefits that will make you feel amazing from the inside out!

These beautiful Rainbow Rolls are one of my favorite healthy snacks and a great way to boost your raw veggie intake! These rolls are absolutely gorgeous and taste amazing! I admit, I used to be very intimidated with the thought of making any kind of sushi roll, but it’s actually super easy. Give yourself a few practice runs and you’ll get the hang of it in no time!

RAINBOW ROLL - Raw Veggie Sushi Recipe via Linda Wagner

This roll alone is bursting with nutrients to support cellular detoxification and cleansing:

  • Cucumber is rich in B vitamins, water, electrolytes, silicon and sulfur to support hydration, liver, kidney, skin, and immune system health.
  • Carrots provide antioxidants and vitamin A which helps the liver to cleanse toxins out of the body. Carrots also support the skin and help to create that beautiful GLOW.
  • Green & Purple Cabbage is low in fat, high in fiber, supports healthy blood pressure, and acts as a natural anti-inflammatory. It is rich in vitamin C, vitamin K, B6, manganese, sulfur, and potassium. Cabbage also has well-known cancer preventative compounds lupeol, sinigrin and sulforaphane. They stimulate enzyme activity and inhibit the growth of cancer tumors. A Study on women showed a reduction in breast cancer when cruciferous vegetables like cabbage were added to their diet. (source)
  • Avocados are rich in vitamin K, folate, vitamin C, potassium, B5, B6, and vitamin E. They also contain high amounts of oleic acid which has been linked to reduced inflammation and been shown to have beneficial effects on genes linked to cancer!
  • Nori (seaweed) is surprisingly rich in protein – 100 grams of nori contain between 30 and 50 grams of protein, making it one of the plant world’s richest sources of protein! Nori is also naturally high in iron, iodine, vitamin A, vitamin C, thiamine, magnesium, riboflavin, niacin, folate, zinc, and potassium. It supports healthy cholesterol, acts as an anti-cancer agent (due to high amounts of vitamin C), supports healthy thyroid function, eyesight, and clear skin.

Who knew you could get that much nutrition out of a modest little veggie roll?!

RAINBOW ROLL - Raw Veggie Sushi Recipe via Linda Wagner

Raw Vegan Rainbow Roll

You’ll need:

This will make about 2 rolls, double, triple, quadruple your ingredients as desired!

Raw Veggie Sushi Rolls Place a sheet of nori shiny side down on a cutting board or sushi mat. Note, a sushi mat is extremely helpful but not 100% necessary.

At the bottom edge of your nori, layer on a small amount of each ingredient. Keep in mind, less is more for this step since most people tend to over-stuff. The more volume you have, the harder it is to roll.

Lift up the edge of the sushi mat closest to you with both thumbs then fold it over your ingredients, squeezing slightly to keep all the ingredients inside. Continue to roll your sushi until you get about an inch from the opposite end.  Raw Veggie Rainbow Sushi Rolls Wet your fingers with some water and then wipe the remaining edge of your nori. Then finish rolling. This step ensures that your roll will stick together.

Use a very sharp knife to cut into 1 inch slices.

If you are like me, it’s much easier to learn when you have a great visual so I’ve included this instructional video by my friend Russel James, The Raw Chef, he’s much better at explaining the process than me!

I know it seems intimidating at first, but I promise the process is actually quite easy and once you make a few rolls, you’ll get the hang of it and want to make it all the time!

I used this dressing to dip and it was DELICIOUS!! You could also use a spicy peanut dip if you like something a little thicker. Both are fabulous!

I hope you enjoy this recipe as much as I do! I’ll be posting more raw food recipes through out the coming weeks. In the mean time, you can see all of my raw food recipes here.

RAINBOW ROLL - Raw Veggie Sushi Recipe via Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

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Easy Indian Curry with Steak and Veggies

Easy Indian Curry with Steak and Veggies

I recently discovered Sharwood brand Indian sauces at my local Costco and I’m in love! I make an effort to have sauces stocked up in my pantry. As long as I have a good sauce: marinara, curry, salsa, etc. I can typically add veggies and protein to whip up a yummy meal in less than 30 minutes. Especially on busy weeknights, Viagra Hapi sauces are my savior!

Easy Indian Curry with Steak and Veggies

In typical fashion, this meal is just a combination of ingredients and leftovers that I already had in the fridge: grilled grass-fed flank steak left over from the weekend, shredded carrots, a yellow squash, onion, and one bell pepper.

Easy Indian Curry with Steak and Veggies

Easy Indian Curry with Steak and Veggies

You’ll need:

  • 1 lb cooked grass fed beef cut into thin slices then diced
  • 6 cups cooked quinoa
  • 1 yellow onion, diced
  • 1 yellow squash, cubed
  • 1 cup shredded carrots
  • 1 orange bell pepper, cubed
  • two 14 ounce jars of curry: Tikki Masala or Butter sauces are my favorites! (You can find Indian sauces at most grocery stores, health food stores, Trader Joes, Whole Foods, and even Costco!)
  • 1 cup water
  • 1 Tbs olive oil or avocado oil (I also get my avocado oil at Costco, it’s much cheaper there!)
  • 1 tsp sea salt and pepper
  • several sprigs fresh cilantro as garnish

In a large skillet over med-high heat (I find cast-iron works best) add a drizzle of oil, diced onions, and salt and pepper and saute until onions for about 2-3 minutes. Then add yellow squash and bell peppers and saute until the onions start to brown at the edges.

Easy Indian Curry with Steak and Veggies

Next add shredded carrots, cooked beef, curry sauce and water. A note about adding water: I poured 1/2 a cup of water into each empty jar of curry, put the lid back on and shook, then added that water to the skillet. This way I make sure to get any extra sauce out of the jar as it tends to be thick and sticks to the edges! 

Stir at let simmer for about 20 minutes.

To serve, pour over quinoa (or plain zucchini noodles if you want it to be paleo or carb free) and garnish with fresh chopped cilantro. Enjoy!

Easy Indian Curry with Steak and Veggies

This is such a fast and easy meal to make anytime. The best thing about this type of recipe is that you can make a million variations using whatever you have at home! I think any of the following would be delicious!

Veggies:

  • broccoli
  • zucchini/yellow squash
  • peas
  • carrots
  • mushrooms
  • bell peppers
  • cauliflower
  • green beans
  • kale
  • spinach
  • onions
  • collard greens

Protein

  • chicken
  • chickpeas
  • lentils
  • steak
  • lamb
  • bison (I’ve made this recipe using ground bison – also grass fed from Costco – and it was delicious!)
  • ground turkey

I hope this recipe inspires you to stock your pantry with healthy sauces, they really do come in handy!

3.7 from 3 reviews
Easy Indian Curry with Steak and Veggies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Indian
Serves: 6
Ingredients
  • 1 lb cooked grass fed beef cut into 1 inch slices
  • 4 - 6 cups cooked quinoa
  • 1 yellow onion, diced
  • 1 yellow squash, cubed
  • 1 cup shredded carrots
  • 1 orange bell pepper, cubed
  • two 14 ounce jars of curry: Tikki Masala or Butter sauces are my favorites! (You can find Indian sauces at most grocery stores, health food stores, Trader Joes, Whole Foods, and even Costco!)
  • 1 cup water
  • 1 Tbs olive oil or avocado oil (I also get my avocado oil at Costco, it's much cheaper there!)
  • 1 tsp sea salt and pepper
  • several sprigs cilantro as garnish
Instructions
  1. In a large skillet over med-high heat (I find cast-iron works best) add a drizzle of oil, diced onions, and salt and pepper and saute until onions for about 2-3 minutes. Then add yellow squash and bell peppers and saute until the onions start to brown at the edges.
  2. Next add shredded carrots, cooked beef, curry sauce and water. A note about adding water: I poured ½ a cup of water into each empty jar of curry, put the lid back on and shook, then added that water to the skillet. That way I made sure to get any extra sauce out of the jar as it tends to be rather thick and sticks to the edges!
  3. Stir at let simmer for about 20 minutes.
  4. To serve, pour over quinoa (or plain zucchini noodles if you want it to be paleo) and garnish with chopped cilantro. Enjoy!

Easy Indian Curry with Steak and Veggies

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Mexican Style Pickled Veggies

Mexican Style Pickled Veggies

 

I’ve been researching the health benefits of apple cider vinegar (ACV) and wanted to find a way to reap the benefits without having to do a shot of vinegar or take a bunch of pills. I’ve also been looking for a great recipe for pickled veggies, like the ones I love from my favorite Mexican restaurant in town. After searching for recipes, I had a light bulb moment and realized that I could get the best of both worlds by using ACV to pickle the veggies! Amazing health benefits + delicious flavor = win, win!

The health benefits of apple cider vinegar include:

  • supports healthy digestion
  • potent antibacterial and antimicrobial
  • supports healthy blood sugar levels (2 tablespoons of apple cider vinegar before bedtime can reduce fasting blood sugars by 4% (9source)).
  • supports healthy blood pressure and heart function
  • supports healthy immune system function
  • supports weight loss
  • Contains potassium, phosphorus, natural organic fluorine, silicon, trace minerals, pectin as well as many other powerful nutrients!

This recipe is a delicious way to reap the benefits of ACV and enjoy it!

Mexican Style Pickled Veggies

Mexican Style Pickled Veggies

Adapted from this recipe.

You’ll need:

  • 2 lbs carrots, peeled and cut on the bias
  • 1 yellow onion, sliced into strips
  • 1 bunch of radishes, cut into slices (about 1 cup)
  • 1.5 cups water
  • 2 cups apple cider vinegar
  • 7 ounces whole canned jalapenos with liquid (I cut the jalapenos into long strips)
  • 1/4 cup olive oil or avocado oil
  • 6 cloves garlic
  • 1 Tbs dried oregano
  • 1 Tbs whole black peppercorns
  • 1 Tbs salt
  • 2 bay leaves

In a large pot over high heat, bring water to a boil. Once water is boiling, remove from heat and add carrots. Let them site for about 5 minutes and then add remaining ingredients. Stir to combine and let sit and cool for 1-2 hrs.

Store in glass jars and refrigerate.

You can eat your pickled veggies right away but they are best after a day or two in the fridge!

Notes:

  • If you don’t like spicy food, you can reduce or omit the jalepeno and/or black pepper.
  • You can use any crunchy vegetable. Beets, cauliflower, etc. would be lovely addittions!
  • I think I will omit the oil in my next batch or at least reduce it, I didn’t find it necessary.
  • If you prefer softer veggies, you can keep the water at a boil for up to 5 minutes after adding the veggies. I personally prefer the crunch!

These pickled veggies are great as a snack, side dish, addition to quinoa bowls, salads, or sandwiches!  I can’t wait to make more variations using different veggies! Plus you get all the amazing benefits of apple cider vinegar with every delicious bite!! xo

Mexican Style Pickled Veggies

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Paleo Kale Cobb Salad

Paleo Kale Cobb Salad

This is a healthier take on one of my favorite salads, the traditional Cobb. Cobb Salads typically have some not-so-healthy ingredients like bacon and blue cheese which are very acidic to the body.  I decided to omit the blue cheese and bacon and substituted some yummy and flavorful cooked veggies in their place.

If there is one thing that I see universally, it’s that most people do not get enough Kartal escort alkalinity from vegetables and greens on a daily basis. By far, as a nation we are overly acidic!  As a rule, I always try to have at least 1-2 servings of veggies at each meal. It’s crucial to weight loss and overall health.

Paleo Kale Cobb Salad

I love salads like this during the colder months. It is absolutely FREEZING here in Texas, as it has been in most parts of the country. On these chilly days a raw salad just doesn’t sound appetizing. The roasted and cooked veggies, warm rotisserie chicken and hard boiled eggs in this dish make this salad stick to your ribs and feel more like comfort food!

Paleo Kale Cobb Salad

I tend to be a little lazy with my cooking as many of you know, so even though this dish turned out beautifully, it’s really just a bunch of leftovers! As always, feel free to copy these recipes precisely or use what you already have on hand.

  • I used a pre-cooked rotisserie chicken from my local health food store. Costs about the same and is SO MUCH easier than doing it yourself!
  • I made these roasted root veggies earlier in the week according to this recipe and found inspiration on pinterest using this recipe for zucchini and corn (I omitted the cheese and added extra pepper!).
  • For the hard boiled eggs (which I rarely make because they always come out terribly wrong) I used this recipe from Martha Stewart. And for the first time in my life, they came out perfectly cooked!!

Paleo Kale Cobb Salad

For the base of your Paleo Kale Cobb Salad you can use any greens you like: spinach, romaine, arugula, swiss chard, kale, watercress, you name it!

I used kale and tossed it with my favorite Garlic Expressions salad dressing and a drizzle of siracha for extra kick! Then layered it with chopped grape tomatoes, a sliced hard boiled egg, shredded rotisserie chicken, roasted root veggies, and cooked zucchini with corn.

Healthy meals like this are such a great way to re-purpose your leftovers! Have fun trying different combos and let me know what you come up with!

Paleo Kale Cobb Salad

 You can find more paleo recipes here and all of my salad recipes here. Enjoy!!

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Detox EBooks by Linda Wagner

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

Quinoa & Black Bean Detox Soup

Quinoa & Black Bean Detox Soup

Let me start off by saying these photos are very misleading. The soup looks kind of “blah” and uninteresting but I promise it is SOOOO good! Especially with all the cold weather we’ve been having, this is a super healthy soup that’s warming, comforting and good for you!

I also love this soup because it something that you can throw together any night of the week using whatever you already have on hand in your pantry. I know most people usually think of “detoxing” in terms of following some kind complicated meal plan or supplement regimen but I’ve honestly found that eating simply and nutritiously is the BEST way to detox.

Quinoa & Black Bean Detox Soup

Eating an abundance of alkaline rich foods (think vegetables and greens) will detox the body and make you feel and look amazing too!

This soup is loaded with veggies but feel free to modify by using whatever you already have on hand: broccoli, cauliflower, bell peppers, peas, green beans, spinach, kale, and turnips would also be lovely additions to this soup.

Quinoa & Black Bean Detox Soup

5.0 from 1 reviews
Quinoa & Black Bean Detox Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 7-8
Ingredients
  • 2 quarts chicken stock or bone broth
  • 2 cups water
  • 1 16 ounce can of organic diced tomatoes
  • 1 6 ounce can tomato paste
  • 1 16 ounce can organic black beans, rinsed and drained
  • 2 medium zucchini, cut into slices
  • 2 medium yellow squash, cut into slices
  • 5 large carrots, peeled and into slices
  • 5 stalks celery, diced
  • 1 cup quinoa
  • 1 onion, diced
  • 1 Tbs whole grain mustard
  • 1 Tbs Adobo seasoning
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp minced onion flakes
  • salt and pepper to taste
  • 1-2 avocados and 3-4 sprigs parsley as garnish
Instructions
  1. Place a large pot or dutch oven over med-high heat. Add a dash of olive oil, diced onion, carrots, and celery. Sprinkle with sea salt and pepper and let cook, stirring occasionally, until the onion is translucent (about 5-7 minutes).
  2. Then add zucchini, yellow squash, canned tomatoes, tomato paste, chicken stock, spices, whole grain mustard, and water. Stir, and taste, adding more sea salt as needed.
  3. Next add drained black beans and quinoa. Cover and cook another 20-30 mins or until veggies and quinoa are fully cooked.
  4. Serve piping hot and garnish each bowl with avocado slices and chopped parsley. Serve with toasted Ezekiel bread (you can find it in the freezer section at your local health food store) and viola! A super healthy, low cal, gluten free, dairy free soup that has wonderful flavor and will soothe the soul on a cold winter day.

 

Quinoa & Black Bean Detox Soup

Enjoy this super healthy and detoxifying soup anytime! Kids and adults both love it and it’s also a great one to freeze for later!

You can also make this paleo friendly by using shredded chicken or cubed beef instead of the beans and quinoa.

You can see all of my healthy soup recipes here and if you would like to try my Soup Diet for Weight Loss, you can check it out here. Enjoy!

Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

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Gluten Free Asian Noodle Salad

Gluten Free Asian Noodle Salad via Linda Wagner

This Gluten-Free Asian Noodle Salad instantly became a favorite of mine! It’s an even lighter take on my traditional Chinese Chicken Salad. I’ve added gluten free “rice stick” noodles which give it really nice texture. I found these rice stick noodles at Porno my local health food store (Central Market if you are in Texas) but you can also find them at Asian groceries or online. Here are the ones I used, also known as vermicelli.

The great thing about these noodles is that they are super clean and made of simply rice and water. That’s it! They are very versatile and can be eaten hot or cold and added to soups, salads, and spring rolls.

Gluten Free Asian Noodle Salad via Linda Wagner

This awesome recipe takes just minutes to throw together and will fit with almost any dietary needs or restrictions. It’s great for weight loss as well as being:

  • gluten free
  • dairy free
  • low sugar
  • low cal
  • low fat
  • vegan

My mom said that she always used these rice noodles as her secret weapon to lose weight when she was young! These noodle salads taste absolutely amazing while still being filling and satisfying.

Gluten Free Asian Noodle Salad via Linda Wagner

Gluten Free Asian Noodle Salad

(printable recipe at the bottom of this post)

For the salad you’ll need:

  • 8 ounces rice stick noodles (also known as vermicelli)
  • 4 cups shredded green and purple cabbage (you can also find pre-shredded slaw mixes in the produce section at your local Whole Foods, Central Market or health food store)
  • 1 zucchini, shredded in the food processor
  • 1 cup shredded carrots (I always just buy a bag of julienne carrots at the grocery store)
  • 1/2 cup chopped cilantro
  • 1 Tbs black sesame seeds as garnish (optional)
  • 1 hot pepper, sliced as garnish (optional) – I used a Fresno chili for the pretty red color but jalapeno would work as well

For the dressing you’ll need:

  • 1/4 cup Tamari (tamari is a gluten free soy sauce), you could also use regular soy sauce
  • 1/4 cup white wine vinegar
  • 3 Tbs finely minced ginger (I peeled fresh ginger and used this hand held food processor to mince – You can also do it by hand but I find this process much faster and easier!)
  • 3 Tbs olive oil
  • 2 Tbs Hoisin sauce (I like this brand best, you can usually find it in the Asian section at your grocery store)
  • 1 Tbs Toasted Sesame Oil 
  • 1 tsp Spicy Chili Oil (optional but I had it on hand and knew it would make a great addition!)
  • 1 tsp Sriracha or more if you like it spicy!
  • 1/2 tsp sea salt
  • 5 chopped green onions, green and white parts

Gluten Free Asian Noodle Salad via Linda Wagner

*pictured here with Goji Detox Tea

In a small mason jar with lid add tamari, vinegar, minced ginger, olive oil, hoisin sauce, toasted sesame oil, chili oil, sriracha, sea salt and chopped green onions. Secure the lid and shake vigorously. Set aside.

Next, fill a large pot with salted water and bring to a boil. Add rice stick noodles and cook for 3 minutes then drain.

Gluten Free Asian Noodle Salad via Linda Wagner

Finally, in a large mixing bowl add cabbage, shredded carrots, shredded zucchini, cilantro, cooked noodles and enough dressing to coat and mix until well incorporated (kitchen tongs work well for this). Taste and adjust amount of dressing as needed.

Garnish with sesame seeds and hot peppers. You can also top with more cilantro and green onion if you like!

Divide into bowls or onto plates and enjoy!! Serves 4.

Gluten Free Asian Noodle Salad via Linda Wagner

If you’re getting bored of the same old salads over and over, this one is sure to spice things up! It’s so easy to throw together on a busy weeknight and you can feel great about eating it since it’s dairy free, gluten free, well combined, and vegetarian friendly. I hope you enjoy it as much as I did! Enjoy!!

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Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

 For more healthy living tips and recipes please subscribe to this blog, follow me on twitterLOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

 Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!!

Gluten Free Asian Noodle Salad
 
Prep time
Cook time
Total time
 
This Gluten Free Asian Noodle Salad takes just minutes to make and is gluten free, dairy free, low sugar, low cal, low fat, vegetarian, and vegan friendly!
Author:
Recipe type: Asian, Gluten free, salad, appetizer, lunch, vegan
Cuisine: Asian
Serves: 4
Ingredients
  • 8 ounces rice stick noodles (also known as vermicelli)
  • 4 cups shredded green and purple cabbage (you can also find pre-shredded slaw mixes in the produce section at your local Whole Foods, Central Market or health food store)
  • 1 zucchini, shredded in the food processor
  • 1 cup shredded carrots (I always just buy a bag of julienne carrots at the grocery store)
  • ½ cup chopped cilantro
  • 1 Tbs black sesame seeds (optional)
  • 1 hot pepper - I used a Fresno chili for the pretty red color but jalapeno would work as well (optional)
  • ¼ cup Tamari (tamari is a gluten free soy sauce), you could also use regular soy sauce
  • ¼ cup white wine vinegar
  • 3 Tbs finely minced ginger (I peeled fresh ginger and used this hand held food processorto mince – You can also do it by hand but I find this process much faster and easier!)
  • 3 Tbs olive oil
  • 2 Tbs Hoisin sauce (I like this brand best, you can usually find it in the Asian section at your grocery store)
  • 1 Tbs Toasted Sesame Oil
  • 1 tsp Spicy Chili Oil (optional but I had it on hand and knew it would make a great addition!)
  • 1 tsp Sriracha or more if you like it spicy!
  • ½ tsp sea salt
  • 5 chopped green onions, green and white parts
Instructions
  1. Fill a large pot with salted water and bring to a boil. Add rice stick noodles and cook for about 3 minutes then drain.
  2. In a small mason jar with lid add tamari, vinegar, minced ginger, olive oil, hoisin sauce, toasted sesame oil, chili oil, sriracha, sea salt and chopped green onions. Secure the lid and shake vigorously. Set aside.
  3. Gluten Free Asian Noodle Salad via Linda Wagner
  4. Next, in a large mixing bowl add cabbage, shredded carrots, cilantro, cooked noodles and enough dressing to coat and mix until well incorporated (kitchen tongs work well for this). Taste and adjust amount of dressing as needed.
  5. Garnish with sesame seeds and hot peppers. You can also add more cilantro and green onion if you like!
  6. Divide into bowls or onto plates and enjoy!!