I love making bowls for weeknight dinners. They are quick and easy, and you can separate a scoop of each ingredient around the side instead of mixing them, so if people don’t want something they can just skip that scoop.
This is my go-to when I want something fresh, vibrant, and packed with color. Instead of traditional rice noodles, you can also use chewy kelp noodles. Toss them with romaine and butter lettuce, shredded purple cabbage, fresh basil, julienned carrots, red bell pepper, crisp Persian cucumbers, and creamy avocado, or whatever you have on hand. Everything gets drizzled with a simple, punchy dressing made from almond butter, coconut aminos or soy sauce, maple syrup, and apple cider vinegar — savory, slightly sweet, and perfectly balanced. Add whatever protein you love, though sautéed wild shrimp pairs beautifully.
Want to switch it up? Scoop the mixture into sheets of seaweed for a crunchy handheld wrap instead of a bowl.
Adapted from our favorite new gluten free Asian cookbook we got from the library. Citation needed.
Ingredients
For the kelp noodles
- 1 teaspoon baking soda
- 3 cups (720 ml) hot water
- 1 (1-pound/455 g) bag kelp noodles (use half; store the rest in an airtight container)
- Juice of 1 lemon (about 3 tablespoons)
For the sautéed shrimp
- 1 tablespoon olive oil
- 1 tablespoon lemongrass paste
- 1 pound (455 g) shrimp, preferably wild-caught, peeled and deveined
- ½ teaspoon kosher salt (or Spicy Salt)
- Freshly cracked black pepper
For the dressing
- ⅓ cup (80 ml) almond butter
- 3 tablespoons coconut aminos
- 1 tablespoon maple syrup
- 2 tablespoons apple cider vinegar
- Juice and zest of 2 limes (about ¼ cup/60 ml juice and 2 teaspoons zest)
- Drizzle of sesame oil
- Kosher salt (or Spicy Salt), to taste
For assembling the salad
- 1 head romaine, chopped
- 1 head butter lettuce, chopped
- 1 cup (95 g) shredded red cabbage
- 8 fresh basil leaves, thinly sliced
- ¼ cup (35 g) shredded carrot
- ¼ cup (35 g) chopped red bell pepper
- 2 small Persian cucumbers, chopped
- 1 avocado, peeled, pitted, and diced
- Kosher salt (or Spicy Salt), to taste
- 2 tablespoons chopped fresh cilantro (optional)
- 2 nori sheets, for wrapping (optional)
Method
1. Soften the kelp noodles
Place the kelp noodles in a large bowl. Add the baking soda and lemon juice, then pour the hot water over the top. Toss well and let soak for 10 minutes, or until tender. Drain and set aside.
2. Marinate the shrimp
In a medium bowl, combine the lemongrass paste, olive oil, salt, and pepper. Add the shrimp and toss until evenly coated. Refrigerate for 15 minutes.
3. Cook the shrimp
Heat a large skillet over medium heat. Add the shrimp along with the marinade. Cook for 1–2 minutes per side, flipping once, until the shrimp are pink, curled, and just cooked through. Remove from heat and let cool slightly. Chop into bite-size pieces.
4. Make the dressing
In a small bowl, whisk together the almond butter, coconut aminos, maple syrup, apple cider vinegar, lime juice and zest, and a drizzle of sesame oil. Season with salt to taste.
5. Assemble the salad
In a large bowl, combine the romaine, butter lettuce, red cabbage, basil, carrot, red bell pepper, cucumbers, avocado, softened kelp noodles, and chopped shrimp. Add the dressing and toss until evenly coated. Adjust seasoning as needed and finish with chopped cilantro, if using.
Serve as a salad or spoon into nori sheets for handheld wraps.
Method
1. Make the sesame sauce
In a small bowl, whisk together the maple sugar, crushed red pepper, coconut aminos, grated ginger, and sesame oil until fully blended. Set aside.
2. Prep the beef
Place the ground beef in a large bowl and sprinkle with the baking soda. Using your hands, gently break it apart and mix just until the baking soda is evenly incorporated — don’t overwork it. Refrigerate for 15 minutes to help the beef brown and crisp nicely.
3. Brown the beef
Heat the olive oil in a large skillet over medium-high heat for about 45 seconds, until the pan is very hot. (A properly heated pan encourages browning and prevents excess moisture.) Add the chilled beef along with the garlic, ginger, and salt. Let the meat sear in large chunks before breaking it up with a spatula. Brown well before stirring again. If excess liquid accumulates, carefully pour it off into a heatproof bowl and discard once cooled.
4. Finish with sauce
Lower the heat to medium. Pour in the sesame sauce and stir to coat the beef evenly. Cook, stirring occasionally, until the sauce thickens and reduces, about 8–10 minutes. Taste and adjust seasoning as needed.
5. Serve
Set out the beef, crisp lettuce leaves, and your favorite toppings so everyone can assemble their own wraps at the table.