Cookbook:Quinoa Vegetable Slaw With Peanut Dressing (Gluten-Free)
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Quinoa Vegetable Slaw With Peanut Dressing (Gluten-Free) | |
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Category | Salad recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Originally posted to Foodista by user Simmer + Sauce. Foodista recipes are released under a CC-BY license.
Ingredients
[edit | edit source]Peanut dressing
[edit | edit source]- 3 tablespoons lightly roasted creamy peanut butter
- 2 tablespoons tamari
- 3 tablespoons rice vinegar
- 3 teaspoons tossed sesame oil
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon chili garlic sauce
- 1 tablespoon cold water
- ¼ cup roasted and salted peanuts, roughly chopped
Salad
[edit | edit source]- 1 cup cooked black quinoa, cooled
- 3 cups shredded purple cabbage
- ¾ cup shredded carrots
- 3 scallions, thinly sliced
- 6 mini red bell peppers, thinly sliced
- ½ cup loosely packed cilantro leaves
Procedure
[edit | edit source]Dressing
[edit | edit source]- In a small mixing bowl add the peanut butter, tamari, rice vinegar, sesame oil, lime juice, chili sauce and water.
- Whisk the dressing until well incorporated.
Salad
[edit | edit source]- Cook the quinoa per the package instructions and cool. Set aside.
- In a large mixing bowl add the cabbage, carrots, scallions, red peppers and cilantro leaves. Using your hands, lightly toss and set aside.
- To serve, mix in the cooled, cooked quinoa with the vegetable mixture the and chopped peanuts. Drizzle with the peanut dressing and gently toss to incorporate. Serve immediately.