Ginger Scallion Salad

1.5 cups cooked Bulgar

340 g cooked edamame

1 English cucumbers, diced 

1 cup purple cabbage, thinly sliced

1 large carrot, grated

1 small red pepper, diced

300g  cooked chicken breast, diced

1/2 bunch cilantro, minced

Chili flakes (to taste)

Ginger-Scallion Dressing:

1 tbsp grated ginger 

2 garlic cloves, grated 

6 tbsp light soy sauce

Juice from 1/2 lemon

1 tbsp honey

2 tbsp brown sugar

1 tbsp sesame oil

1/2 bunch scallion green tops only, minced

2 tbsp sesame seeds, plus additional to taste 

Instructions:

1. Cut your cucumbers, purple cabbage, carrots, red pepper, and chicken accordingly, and make the scallion-ginger dressing following the instructions below.

2. Combine the edamame, cooked quinoa, cucumbers, bell peppers, and cilantro in a large bowl, and pour your dressing over the top.

3. Add your dressing in small increments while stirring, until the salad is dressed to your liking.

4. Taste and add additional salt, chili flakes, or lemon juice as needed.

5. Store in an airtight container and use within 5-7 days.