Crunchy Thai morning salad

Dressing:

• 3 tablespoons reduced-sodium tamari or soy sauce
• Juice of two limes or lemons-whatever you have on hand (can substitute
• 1 TBSP rice vinegar) 1 tablespoon grated fresh ginger
• 2 teaspoons lime zest or lemon zest- whatever you have on hand
• 2 tablespoons maple syrup
• 2 teaspoons sesame oil
• Salt and pepper to taste
• If you prefer spicy- may add sriracha to taste- I use 2 tsp.
• water

Salad:

• 2 cups cooked brown rice
• 2 cups bean sprouts
• 2 cups shredded cabbage or brussel sprouts
• 1 cup shredded red cabbage
• 1 cup sliced cucumber
• ½ cup grated carrot
• ½ cup chopped sugar snap peas or frozen peas
• ½ cup thinly sliced scallions
• ¼ cup roasted peanuts
• ¼ cup finely chopped fresh cilantro, parsley and/or thai basil