Beef Bulgogi Rice Bowl

In a large bowl, combine 2 cups of thinly sliced napa cabbage, 1 cup of thinly sliced purple cabbage, 1 large peeled and diced carrot, 2 thinly sliced green onions and 1/2 of a medium pear that has been diced small 

In a small bowl, whisk 2 tablespoons of plain Greek yogurt, 2 tablespoons of rice wine vinegar, 2 teaspoons of honey, 1 tablespoon of fresh cilantro and a pinch of salt, black pepper and celery salt and add this to the slaw

Toss to combine 

Divide the slaw between 2 shallow bowls

Add the cooked rice, soft boiled eggs and beef bulgogi

Garnish the bowls with finely chopped cilantro and lime wedges