Coconut rice with bok choy, mango slaw, carrot ginger dressing

Hello again! I've been dreaming of warm weather, so this recipe has been in my rotation frequently lately--it is fresh, and bright, and simple, but super tasty! If you use gluten free soy sauce, it is gluten free, and it can be made vegan by swapping out agave or another sweetener for the honey. Grilled chicken would be great on this if you are a meat eater too.

Coconut Rice

  • 1 cup rice

  • 1 cup water

  • 1 cup coconut milk

  1. Bring water/coconut milk to a boil, then add rice and cover.

  2. Reduce to simmer for about 15-18 minutes.

  3. Remove from heat and let sit covered for about 5 minutes.

  4. Fluff with fork and set aside.

Mango Slaw

  • 1/2 cup cabbage, thinly sliced

  • 1 medium carrot, shredded

  • 1 mango, diced

  • 1 green onion, sliced

  • 1 tsp soy sauce

  • 1 tsp lime juice

  • 1 tsp honey

  • 1 tsp rice vinegar

  1. Combine ingredients, refrigerate.

Bok Choy

  • 2-3 small bok choy, or one large (it cooks down a lot)

  • 1 tbsp olive oil

  • Chili flakes (optional)

  • 1 tbsp soy sauce

  • 1 tsp fresh garlic

  1. Wash and chop bok choy. Slice stems thinly.

  2. Heat oil in medium skillet. Add bok choy and garlic, saute 2-3 minutes, until desired doneness has been reached.

  3. Add soy sauce, and chili flakes if desired. Set aside.

Carrot Ginger Dressing

  • 2 medium carrots, peeled and roughly chopped

  • 2 tbsp ginger

  • 1 scallion

  • 1 tsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tbsp honey

  • 1/4 cup cilantro (optional)

  • 2 tbsp water

  • 1 tbsp olive oil

  1. Add ingredients to blender or food processor and blend until combined.

To plate, start with rice, then top with bok choy, mango slaw, and carrot ginger dressing. I also like to garnish with cilantro, avocado, and black sesame seeds.


Rebecca Fralick

Mara's by Matenaer Catering

529 Ontario Avenue

Sheboygan, WI 53081


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