Red Rice and Edamame Bowl with Spring Veggies

Name: Red Rice and Edamame Bowl with Spring Veggies
Ingredients: 1 cup fresh sugar snap peas or English peas, trimmed and halved diagonally; ⅔ cup shelled edamame; 4 spears fresh asparagus, trimmed; 1 cup cooked red or black rice (see tip in intro); ½ cup coarsely shredded carrot; ¼ cup thinly sliced radishes; 1 tablespoon unseasoned rice vinegar; 2 teaspoons low-sodium soy sauce or tamari; ¼ teaspoon minced garlic; ¼ teaspoon grated fresh ginger; 2 tablespoons coarsely chopped raw cashews or sliced almonds, toasted; 2 tablespoons bias-sliced scallion; 3 slices fresh jalapeño chile