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This dish may almost be too pretty to eat, but we promise it's just as delicious as it is delightful to look at!
⅓ cup (75 mL) low-sodium teriyaki marinade
2 tsp (10 mL) lime juice
2 tsp (10 mL) fresh ginger, grated
⅓ cup (75 mL) canola oil
3 Tbsp (45 mL) sesame oil
4 cups (1 L) purple cabbage, shredded
2 cups (500 mL) carrots, shredded
3 cups (750 mL) baby bok choy, halved and steamed
5 cups (1.25 L) brown rice, cooked
5 cups (1.25 L) split red lentils OR whole red lentils, cooked
20 oz (625 g) salmon, cut into chunks
1 cup (250 mL) edamame
3 cups (750 mL) cherry tomatoes, halved
1 cup (250 mL) green onions, thinly sliced
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