A Thai-inspired grain salad
Ingredients
- 1/2 cup of cashews
- toasted coconut
- sunflower seeds
- Lime wedges
- Edible flowers when in season: nasturtiums, violets, calendula
2 cups cooked rice, quinoa, or farro
1 cup of cooked, shelled edamame
two shredded carrots
1/2 yellow or red pepper diced
1/2 green pepper, diced
2 cups thinly shredded cabbage
1/4 cup of fresh chopped basil , or cilantro or mint
Garnish
Dressing: Sunbutter Sauce
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Directions
- In a large bowl, combine the cooked and cooled grain, and all other ingredients
- Drizzle with the salad dressing. Stir to combine.
- Fold in the fresh herbs.
- Garnish and Serve