Asian Slaw with Sesame Ginger Vinaigrette
Gluten Free: undefined
Reset 7: undefined
Vegan: undefined
Vegetarian: undefined
MAKES: serving
Ingredients
3-1/2 cups green cabbage, shredded
3-1/2 cups red cabbage, shredded
1 cup carrots, shredded
1/4 cup cilantro, chopped
2 oz cashews, chopped and toasted
1 Tbsp black sesame seeds, toasted
1/4 cup green onion, sliced (keep the green and the white separated)
2 cups cooked quinoa (measure after cooking)
Vinaigrette
1/4 cup rice vinegar
2 tsp ginger, finely grated
1 clove garlic, finely chopped
1 Tbsp honey (maple syrup for vegan substitute)
Sea salt and pepper to taste
2 Tbsp olive oil
1 Tbsp sesame oil
Directions
Salad: In a large mixing bowl, combine cabbage, quinoa, carrots, cilantro, cashews, sesame seeds, and green onion whites. Cover and refrigerate until ready to dress with vinaigrette.
Vinaigrette: In a bowl, whisk together rice vinegar, ginger, garlic, honey, salt, and pepper. Slowly drizzle olive oil and sesame oil, continually whisking until well-blended and creamy.
When ready to serve, combine vinaigrette with salad. Divide into 4 equal servings. Top with green onions (remaining green part).