Block
Asian Quinoa Slaw
Salad · 20 min
Ingredients
- cashews chopped
- 0.99 cup
- sesame seeds
- 3 tbsp
- red cabbage shredded
- 9 cups
- napa cabbage shredded
- 9 cups
- quinoa cooked, cooled
- 3 cup
- carrots shredded
- 3 cup
- cilantro chopped
- 3/4 cup
- green onions thinly sliced
- 6
- rice vinegar
- 3/4 cup
- maple syrup
- 3 tbsp
- soy sauce
- 6 tsp
- ginger finely grated
- 3 tsp
- garlic minced
- 6 cloves
- extra virgin olive oil
- 9 tbsp
- sesame oil
- 3 tbsp
- salt to taste
- to taste
- black pepper to taste
- to taste
Method
- 01Toast cashews and sesame seeds in a 350°F oven for 3 to 5 minutes, then cool completely. Alternatively, toast in a skillet over medium heat for about 3 minutes, stirring often.5 min
- 02Combine red cabbage, napa cabbage, quinoa, carrots, cilantro, and green onions in a large bowl. Cover and refrigerate until ready to serve.
- 03Whisk rice vinegar, maple syrup, soy sauce, ginger, and garlic in a bowl. Slowly drizzle in olive oil and sesame oil, whisking until combined. Season with salt and pepper. Cover and refrigerate.
- 04Just before serving, add toasted cashews and sesame seeds to the slaw. Pour dressing over and toss to coat.