Japanese Poke Bowl


½ carrot, spiralized
½ cucumber, sprialized
½ cup red cabbage, shredded
½ cup green cabbage, shredded
½ avocado, sliced
½ cup shelled edamame beans, blanched
¼ cup tofu, diced


To Garnish:
Salt and pepper
1 nori sheet, shredded
1 tsp sesame seeds, toasted


1 tbsp apple cider vinegar
2 tbsp soy sauce
1 tsp chilli sauce
½ tsp sesame oil
1 knob fresh ginger, minced


Place spiralized carrot and cabbage as the base of the bowl, then top with the cabbage, avocado, edamame and tofu.

In a lidded jar mix the vinegar, soy sauce, chilli sauce, sesame oil and ginger, seal with a lid and shake to combine.

Pour dressing over the bowl, then season with salt and pepper and sprinkle over shredded nori and toasted sesame seeds.