Ingredients

• 2 cups sliced red cabbage
• 2 cups steamed or blanched bok choy
• 2 cups of carrot ribbons (or thinly sliced)
• 2 cups cooked wild rice or quinoa
• 4 cooked salmon filets
• Dressing
• 1/4 cup low sodium soy sauce
• 3 Tbsp lime juice
• 2 Tbsp canola oil
• 2 Tbsp ground flaxseed
• 2 Tbsp green onion, finely chopped
• 2 Tbsp ginger, minced
• 1 Tbsp garlic, minced
• 1 Tbsp rice vinegar
• 1 Tbsp brown sugar
• 1 tsp sesame oil
• Pinch of pepper flakes (optional)

Instructions

1. Prep vegetables as needed.
2. Mix dressing ingredients in a bowl.
3. To assemble bowls: Divide ingredients equally among four bowls. Drizzle on maple mustard dressing.