Description
A crisp, protein-packed salad featuring cabbage, carrots, quinoa, and toasted cashews in a zesty sesame ginger dressing for a flavor-filled, refreshing dish.
Ingredients
1 small head green or napa cabbage, shredded
2 medium carrots, julienned
1/2 cup green onions, thinly sliced
1/4 cup chopped fresh cilantro
1/4 cup toasted cashews
1/4 cup toasted sesame seeds
1 cup cooked quinoa
8 tablespoons sesame oil (divided)
2 tablespoons rice vinegar
2 tablespoons maple syrup
2 tablespoons soy sauce (low sodium)
2 tablespoons fresh lemon juice
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 teaspoon crushed red pepper flakes (optional)
Salt and pepper, to taste
Instructions
Shred the cabbage and carrots and place them in a large mixing bowl.
Add green onions, cilantro, toasted cashews, sesame seeds, and cooked quinoa to the bowl.
In a separate small bowl, whisk together 4 tablespoons of sesame oil, rice vinegar, maple syrup, soy sauce, lemon juice, grated ginger, minced garlic, and red pepper flakes (if using).
Slowly drizzle in the remaining 4 tablespoons of sesame oil while whisking to emulsify the dressing.
Pour the dressing over the slaw and toss well to coat all the ingredients evenly.
Taste and adjust seasoning with salt and pepper as needed.
Serve fresh or refrigerate for 30 minutes to allow the flavors to meld before serving.
Notes
For extra crunch, you can toast the cashews in a dry pan before adding them.
The dressing can be prepared ahead and stored in an airtight container in the refrigerator for up to a week.
For a vegan option, ensure the soy sauce is vegan-friendly.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg