3 cups cooked pearled sorghum
12 oz cooked, sliced chicken breast
2 cups shredded cabbage
1 ½ cups Snap peas
1 cup carrot ribbons
1 cup daikon radish ribbons
2 tablespoons furikake (Japanese nori seasoning)

Dressing:

2 tablespoons vegetable oil
2 tablespoons toasted sesame oil
3 tablespoons rice vinegar
1 tablespoon reduced sodium soy sauce
2 teaspoons sugar
½ teaspoon sesame seeds
¼ teaspoon crushed red pepper
¼ teaspoon garlic powder
¼ teaspoon ground ginger

1. 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.
2. 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!