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Fresh New Year’s Eve Snacks Dinner Bowl with Easy Peanut-Ginger Sauce Recipe

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A vibrant and easy-to-make dinner bowl featuring fresh veggies, jasmine or brown rice, and a creamy peanut-ginger sauce. Perfect for a light, festive meal that comes together in under 30 minutes.

Ingredients

Scale
  • 1 cup cooked jasmine rice or brown rice (about 185g cooked)
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1 cup cucumber, thinly sliced
  • 1 cup cooked edamame beans (shelled)
  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon fresh ginger, finely grated
  • 1 clove garlic, minced
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons lime juice
  • 2–3 tablespoons warm water
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped roasted peanuts
  • 1 teaspoon toasted sesame seeds
  • Optional: thinly sliced red chili or a pinch of chili flakes

Instructions

  1. Rinse 1/2 cup dry jasmine or brown rice under cold water until water runs clear. Add to a saucepan with 1 cup (240 ml) water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (jasmine) or 40 minutes (brown rice). Remove from heat and let it rest, covered, for 10 minutes. Fluff with a fork before assembling.
  2. While the rice cooks, shred the purple cabbage and carrots finely. Thinly slice the cucumber and chop the herbs. If using frozen edamame, steam or microwave according to package instructions.
  3. In a small bowl, combine 1/3 cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon grated ginger, minced garlic, 1 tablespoon honey, and 2 tablespoons lime juice. Whisk together, adding warm water tablespoon by tablespoon until the sauce reaches a smooth, pourable consistency. Taste and adjust sweetness or acidity as needed.
  4. In a large mixing bowl, combine the cooked rice, shredded cabbage, carrots, cucumber slices, and edamame. Pour about half of the peanut-ginger sauce over the top and toss gently so everything is coated but veggies stay vibrant and crisp.
  5. Divide the mixture into serving bowls. Drizzle remaining peanut-ginger sauce on top, then sprinkle with chopped peanuts, toasted sesame seeds, and fresh cilantro. Add chili slices if you want a spicy kick. Serve immediately for the freshest bite.

Notes

Keep the peanut-ginger sauce separate until serving to keep veggies crisp. Rinse rice before cooking and let it rest after cooking for fluffier texture. Adjust sauce thickness with warm water as needed. Add crunchy peanuts and fresh herbs just before serving. For vegan option, substitute honey with maple syrup. For gluten-free, use tamari and gluten-free peanut butter.

Nutrition

Keywords: New Year’s Eve, dinner bowl, peanut-ginger sauce, easy recipe, healthy, quick meal, vegetarian, gluten-free option

Find it online: https://avabowls.com/fresh-new-years-eve-snacks-dinner-bowl-with-easy-peanut-ginger-sauce-recipe/