Get those chopsticks ready! Flavorful carrots, snap peas and shredded cabbage combine with succulent chicken and sorghum grain for a fresh twist on traditional Asian cuisine.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified



  • In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.

  • Combine all salad ingredients in a large bowl. Whisk together all dressing ingredients. Drizzle dressing over salad and toss to coat. Sprinkle with additional furikake, if desired.


For quick meal prep, you can make sorghum ahead and freeze until you're ready to use!

Nutrition Facts

575 calories; 22.2 g total fat; 63 mg cholesterol; 438 mg sodium. 60.3 g carbohydrates; 29.9 g protein; Full Nutrition


2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0