1. Combine 2 cups cooked sorghum with 3 TBs of pesto.
2. Add 1 cup chopped cabbage, mix well and then fold in 1 cup of halved tomatoes, 1 cup sliced cucumbers and a medium sliced carrot.
3. Season with salt and pepper to taste. Let rest 30 minutes prior to serving.
To learn more about sorghum check out the recipe at www.greenscookery.com