For the Pickles:
1 carrot, julienned
1 cup of thinly sliced radishes (8 to 10 radishes)
2 teaspoons of sugar
1/4 teaspoon of salt
1/4 cup of unseasoned rice vinegar

For the Dressing:
4 teaspoons of canola oil or vegetable oil
1 tablespoon of fresh lime juice
2 teaspoons of fresh grated ginger
1 teaspoon of sesame oil
1/4 teaspoon of salt

For the Salad:
1 cup of uncooked basmati rice or medium-grain rice
1/3 cup of chopped fresh cilantro or parsley
1/2 cup of finely chopped unsalted cashews
1 cup of shelled edamame
1 small red chile, finely sliced (optional)
1 avocado, diced
1 tablespoons of sesame seeds