Prep Time
15 minutes

6 servings

3 cups cooked brown rice (cooled)
1 red, orange or yellow pepper diced
1 cup shredded purple cabbage
2 shredded carrots
3 chopped green onions
1/2 cup raw cashews
1/2 cup peanut butter
2 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar
1 tablespoon tamari
1 tablespoon white miso paste
1 clove crushed garlic
Red pepper flakes to taste
1/2 cup warm water
Sesame seeds for a garnish (optional)

Whisk together peanut butter, sesame oil, vinegar, miso, tamari, crushed garlic, water and red pepper flakes. Mix together cabbage, peppers, carrots and green onions in large bowl.  Add cooked brown rice, peanut sauce, cashews and top with sesame seeds.  Refrigerate for an hour for the best flavor and enjoy!