Asian Quinoa Slaw

Ingredients

cashews chopped

1/3 cup

sesame seeds

1 tbsp

red cabbage shredded

3 cups

napa cabbage shredded

3 cups

quinoa cooked, cooled

1 cup

carrots shredded

1 cup

cilantro chopped

1/4 cup

green onions thinly sliced

2

rice vinegar

1/4 cup

maple syrup

1 tbsp

soy sauce

2 tsp

ginger finely grated

1 tsp

garlic minced

2 cloves

extra virgin olive oil

3 tbsp

sesame oil

1 tbsp

salt to taste

to taste

black pepper to taste

to taste

Method

1. 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
2. 02Combine red cabbage, napa cabbage, quinoa, carrots, cilantro, and green onions in a large bowl. Cover and refrigerate until ready to serve.
3. 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.
4. 04Just before serving, add toasted cashews and sesame seeds to the slaw. Pour dressing over and toss to coat.