2tablespoonschopped fresh cilantro leaves, more for serving
11/2cups cooked adzuki beans, drained and rinsed
1small fresh red chile, sliced
Sesame Miso Dressing (makes extra)
1tablespoontoasted sesame oil
Make the dressing. In a small bowl, whisk together the miso, rice vinegar, olive oil, tamari, and sesame oil.
In a large bowl, mix the cabbage, carrots, snap peas, and sesame seeds with 1/4 cup of the dressing.
Just before serving, fold the cilantro in the cabbage salad. Divid the rice, cabbage salad, beans, and avocados among four bowls. Drizzle with more dressing, as desired, and sprinkle with the chile and more cilantro and sesame seeds, if you like.
Use any remaining dressing for a salad for another day, it's delicious!