Name: Asian Quinoa Slaw
Total time: 20 min
Yield: 4 servings
Ingredients: 1/3 cup cashews, chopped; 1 tbsp sesame seeds; 3 cups red cabbage, shredded; 3 cups napa cabbage, shredded; 1 cup quinoa, cooked, cooled; 1 cup carrots, shredded; 1/4 cup cilantro, chopped; 2 green onions, thinly sliced; 1/4 cup rice vinegar; 1 tbsp maple syrup; 2 tsp soy sauce; 1 tsp ginger, finely grated; 2 cloves garlic, minced; 3 tbsp extra virgin olive oil; 1 tbsp sesame oil; to taste salt, to taste; to taste black pepper, to taste

Estimate, per serving

Cal: 316
Protein: 6g
Carbs: 28g
Fat: 20g
Sodium: 220mg
Fiber: 6g

Ingredients

cashewschopped: 1/2 cup1/2 cup
sesame seeds: 1 1/2 tbsp
red cabbageshredded: 4 1/2 cups
napa cabbageshredded: 4 1/2 cups
quinoacooked, cooled: 1 1/2 cup
carrotsshredded: 1 1/2 cup
cilantrochopped: 3/8 cup
green onionsthinly sliced: 3
rice vinegar: 3/8 cup
maple syrup: 1 1/2 tbsp
soy sauce: 3 tsp3 tsp
gingerfinely grated: 1 1/2 tsp
garlicminced: 3 cloves
extra virgin olive oil: 4 1/2 tbsp
sesame oil: 1 1/2 tbsp
salt: to taste
black pepper: 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.

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free