Very simple and colorful dish. Vegetables can be swapped out for what’s in season.
SERVES: 4 | MADE WITH: Crispy Cutlet
2 ea Meati™ Crispy Cutlets, frozen
3 c shredded kale
1 c chopped red cabbage
1 c cooked wild rice, warm
1 c cooked carrot coins, warm
1/2 c roasted mushrooms, warm (optional)
1/4 c roasted almonds, roughly chopped
1 TBSP. Olive oil
1/3 c Miso Sesame Ginger Dressing (or anything similar)
Preheat oven to 400 deg F. Place 2 frozen Meati™ Crispy Cutlets on a baking sheet and cook for 20 minutes or until internal temperature reaches 165F. Set aside to rest for 2 to 3 minutes and then cut into strips.
Rinse and slice carrots into 1/4-inch coins and steam for 10 minutes or until tender keep warm.
Slice mushrooms into 1/4-inch pieces and sauté in small nonstick pan with 1 tbsp olive oil. Once softened and lightly browned, set aside and keep warm.
Add all ingredients for the miso sesame ginger dressing in a small bowl and mix well.
Place kale into bowls and top with ingredients and then drizzle dressing over top.
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