Separate cabbage, cucumbers, and radishes into their own respective bowls.  I like to do lots so I can have pickled veggies for repeat bowls. Just chop whatever you think you or your family will enjoy as leftovers! Don’t worry about quantities here, but I like to do half a head of cabbage, a few cucumbers, and a handful of radishes. Cover each with pickling liquid and set aside. (Don’t stress about the macros in the liquid, it absorbs so little liquid, the amount of sugar is negligible.) An hour is ideal, but even ten minutes makes for a good addition. And then you’ve got truly pickled veggies for tomorrow’s bowl. Store leftovers in the fridge with the liquid.

Cook your rice according to package directions. We love the precooked brown rice from Costco or Trader Joe’s for ease.

While the rice cooks and the veggies pickle, make your soy ginger dressing by whisking together all of the dressing ingredients. You can also shake in a jar.

Make spicy mayo by combining mayo and sriracha right in a small ziplock if you’d like to be able to snip the corner for an easy drizzle.

In a large salad bowl, and using the quantities in the single-serving recipe above, start with chopped mixed greens (butter lettuce is also good.) Top with the rice, ribboned carrots, pickled cabbage, cucumbers and radishes. Add chopped mango, avocado, and your protein of choice if adding.*

Drizzle with 2 Tbsp of the soy ginger dressing. Finish with a sprinkle of sesame seeds, chopped green onion, and 2 tsp (10 g) drizzle of spicy mayo. Of course a good pinch of quality salt is always a good ending.