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A base of lentils and wild rice is topped with shredded cabbage and carrots, cucumbers, soy-glazed salmon, pickled ginger, mango cubes, and toasted peanuts.
Ingredients
Directions
Nutrition
½ cup (125 mL) low-sodium soy sauce
½ cup (125 mL) rice wine vinegar
½ cup (125 mL) lime juice
1 Tbsp (15 mL) brown sugar
¼ cup (60 mL) garlic, minced
1 Tbsp (15 mL) sriracha
20 oz (567 g) salmon, cut into 2 oz strips and steamed
5 cups (1.25 L) wild rice, cooked
5 cups (1.25 L) whole red lentils, cooked
4 cups (1 L) green cabbage, shredded
2 cups (500 mL) carrots, shredded
3 cups (750 mL) cucumbers, thinly sliced
1 cup (250 mL) pickled ginger
3 cups (750 mL) ripe mango, diced
1 cup (250 mL) toasted peanuts, crushed
