Ingredients:
1 cup (170g) cooked quinoa (tri-color preferred), cooled
2 cups (200g) shredded cabbage mix (green, red, carrots)
1 red bell pepper, thinly sliced
1 cup (150g) shelled edamame, cooked and cooled
1/2 cup (20g) chopped fresh cilantro
2 green onions, thinly sliced
1/4 cup (35g) toasted sesame seeds or sliced almonds
For the Sesame Ginger Dressing:
1/4 cup (60ml) rice vinegar
3 tablespoons (45ml) soy sauce or tamari
2 tablespoons (30ml) toasted sesame oil
1 tablespoon (15ml) maple syrup or agave
1 tablespoon grated fresh ginger
1 clove garlic, minced
Directions:
1. Prepare the dressing: In a jar or small bowl, combine the rice vinegar, soy sauce/tamari, sesame oil, maple syrup/agave, grated ginger, and minced garlic. Whisk or shake vigorously until well combined.
2. Assemble the slaw: In a large bowl, combine the cooled cooked quinoa, shredded cabbage mix, sliced red bell pepper, cooked edamame, chopped cilantro, and sliced green onions.
3. Pour the sesame ginger dressing over the quinoa and vegetable mixture.
4. Toss well until everything is evenly coated.
5. Stir in the toasted sesame seeds or sliced almonds just before serving, or mix them in if preparing ahead (they may soften slightly).
6. Serve immediately or chill for later. This salad holds up well for meal prep.
Recipe Information:
Preparation Time: 15 min | Cooking Time: 0 min (assuming quinoa is cooked) | Total Time: 15 min | Calories per Serving: approx. 350 | Number of Servings: 4
