Bibimbap salad

Experience the delicious fusion of flavors with our Bibimbap-inspired salad. Fresh ingredients, vibrant colors, and bold tastes in every bite.

Ingredients:

• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon honey plus 1 tablespoon
• 1 clove garlic, minced
• 1/2 teaspoon grated ginger
• 4 tablespoons canola oil, plus 1/4 cup
• 2 large shiitake mushrooms, stems discarded
• 2 small zucchini, halved lengthwise
• Salt and freshly cracked black pepper
• 1/4 cup rice vinegar
• 2 teaspoons fresh lime juice
• 2 teaspoons Dijon mustard
• 1 tablespoon honey
• 1 1/2 cups long-grain rice, cooked according to package instructions
• 1 handful bean sprouts
• 1/2 cup carrots, julienned
• Cilantro leaves, torn, for garnish

Instructions:

1. Preheat the grill to high temperature.
2. In a baking dish, mix together the soy sauce, sesame oil, 1 teaspoon of honey, minced garlic, grated ginger, and 2 tablespoons of canola oil. Add the mushrooms, ensure they are well-coated with the marinade, and let them sit at room temperature for 15 minutes.
3. Coat the zucchini with 2 tablespoons of canola oil, then season with salt and pepper. Grill until there are slight char marks on both sides, and the zucchinis are just cooked through, approximately 3 minutes per side. Slice the zucchinis into 1/4-inch pieces after grilling. Also, grill the marinated mushrooms until they turn golden brown on both sides and are cooked through, about 4 minutes per side. Cut the grilled mushrooms into thin strips.
4. In a large shallow bowl, whisk together the rice vinegar, lime juice, mustard, 1 tablespoon of honey, and 1/4 cup of canola oil. Season with salt and pepper to taste. Add the warm cooked rice and mix well. Arrange the grilled mushrooms, zucchini slices, bean sprouts, and carrots on top of the rice. Garnish with fresh cilantro leaves.

Summary:

• Calories: 2412 kcal
• Fat: 128 g
• Protein: 30 g
• Carbs: 288 g
• Potassium: 1736 mg
• Magnesium: 188 mg