Mango Salmon Bowl – Lentils.org

Ingredients

• 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