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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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:

Directions

Instructions Checklist
  • 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

567 calories; protein 29.9g 60% DV; carbohydrates 58.2g 19% DV; fat 22.2g 34% DV; cholesterol 63mg 21% DV; sodium 437.6mg 18% DV. Full Nutrition
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Reviews

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