Rainbow Poke Bowls
with Spicy Sesame Drizzle
PersonalPoints™ per serving


Total Time: 20 min
Prep: 20 min
Cook: 0 min
Serves: 1
Easy
The closest thing we’ve seen to ROYGBIV in a bowl. And it works for a spectrum of seafood: Sushi-grade tuna or flaked cooked salmon can be swapped in for the shrimp. Wash, cut, and sort fresh produce as soon as you bring it home from the market. Then when the time comes to make a meal that leans on sliced, diced, or shredded veggies, you’re ready to go.
Ingredients
  • ½ cup uncooked cabbage (all varieties), purple, shredded
  • ½ cup uncooked carrots, shredded
  • ½ cup uncooked bell pepper, red, cut into thin strips
  • ½ cup Edamame (shelled), cooked
  • ½ cup cucumbers, chopped
  • ¼ cup fresh radishes, sliced, quartered
  • 6 large cooked fresh shrimp
  • 1 tbsp light mayonnaise
  • 1 tsp Sriracha chili sauce
  • 2 tsp Rice vinegar
  • 1 tsp toasted sesame oil
  • ¼ tsp ginger root, peeled, finely chopped
  • ½ tsp sesame seeds
  • 1 tbsp uncooked scallions, chopped
  • 6 rice crackers, crushed
Instructions
  1. In a large bowl or on a platter, arrange the cabbage, carrot, bell peppers, edamame, cucumber, radishes, and shrimp.
  2. In a small bowl, whisk the mayonnaise, sriracha, vinegar, oil, and ginger. Serve the dressing on the side or drizzle over the bowl. Garnish with the sesame seeds, scallion, and rice crackers.
  3. Serving Size: 1 Rainbow Poke Bowls with Spicy Sesame Drizzle!
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