Vegetable Salad

• 1 cup cooked brown rice

• 1 cup rinsed, drained no-added-salt red kidney beans

•  2 green shallots, white part only, thinly sliced

• 1 1/2 cups  shredded red cabbage

•  1 carrot, coarsely grated

•  100g sugar snap peas, sliced

•  1 tablespoon salt-reduced tamari

•  2 teaspoons mirin

•  1 teaspoon sesame oil

•  1/2 teaspoons sesame seeds

METHOD

• Step 1
  Combine the rice, kidney beans, shallot, cabbage, carrot and sugar snaps in a large bowl.
• Step 2
  Combine the tamari, mirin and sesame oil in a small jug. Add to the salad and toss to combine. Sprinkle with sesame seeds.