Thai Breakfast Salad Recipe - Forks Over Knives

Ingredients

• 2 tablespoons reduced-sodium tamari or soy sauce
• 2 tablespoons lime juice
• 1 tablespoon grated fresh ginger
• 2 teaspoons lime zest
• Pinch crushed red pepper
• Freshly ground black pepper, to taste
• 2 cups cooked brown rice
• 2 cups bean sprouts
• 2 cups shredded napa cabbage
• 1 cup shredded red cabbage
• 1 cup sliced Persian cucumber
• ½ cup grated carrot
• ½ cup thinly sliced scallions
• ¼ cup roasted peanuts
• ¼ cup finely chopped fresh basil (preferably Thai basil)
• ¼ cup finely chopped fresh cilantro
• 2 tablespoons finely chopped shallot