Thai Kale Sorghum Salad - alive magazine

Ingredients

• 3/4 cup (180 mL) sorghum
• 1 cup (250 mL) frozen shelled edamame
• 1 bunch Tuscan (dinosaur) kale, cut into 2 in (5 cm) pieces
• 2 large carrots, grated
• 1 large red bell pepper, thinly sliced
• 1 mango, cubed
• 4 green onions, sliced
• 1/2 cup (125 mL) sliced basil
• 1/4 cup (60 mL) unsalted roasted peanuts, chopped
• 1/3 cup (80 mL) smooth natural peanut butter
• Juice of 1/2 lime
• 2 Tbsp (30 mL) reduced-sodium soy sauce or tamari
• 2 Tbsp (30 mL) rice vinegar
• 1 Tbsp (15 mL) honey
• 2 tsp (10 mL) toasted sesame oil
• 2 tsp (10 mL) grated fresh ginger
• 1 tsp (5 mL) chili sauce or 1/4 tsp (1 mL) crushed red pepper chili flakes