Ingredient

• 1/2 large Napa cabbage head, sliced (6 1/2 cups)
• 3 small carrots, shaved with a vegetable peeler
• 1 cup sugar snap peas, sliced
• 2 tablespoons sesame seeds, more for serving
• 1 cup cooked brown rice
• 2 tablespoons chopped fresh cilantro leaves, more for serving
• 1 1/2 cups cooked adzuki beans, drained and rinsed
• 2 avocados, sliced
• 1 small fresh red chile, sliced
• Sesame Miso Dressing (makes extra)
• 1/4 cup white miso
• 1/3 cup rice vinegar
• 1/4 cup olive oil
• 3 tablespoons tamari
• 1 tablespoon toasted sesame oil

Direction

1. Make the dressing. In a small bowl, whisk together the miso, rice vinegar, olive oil, tamari, and sesame oil.
2. In a large bowl, mix the cabbage, carrots, snap peas, and sesame seeds with 1/4 cup of the dressing.
3. Just before serving, fold the cilantro in the cabbage salad. Divid the rice, cabbage salad, beans, and avocados among four bowls. Drizzle with more dressing, as desired, and sprinkle with the chile and more cilantro and sesame seeds, if you like.