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.

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Ingredients

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

Dressing:

Directions

  • 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.

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  • 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.

Tip:

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

Reviews

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