ASIAN SLAW QUINOA SALAD WITH SESAME GINGER VINAIGRETTE

Ingredients

For the salad:

• 6 cups Red or Green Cabbage (1 lb shredded)
• 1 cup cooked Quinoa
• 1 cup Carrots (1/four lb shredded)
• 1/4 cup sparkling Cilantro (chopped)
• 1/3 cup Cashews (chopped, toasted)
• 1 Tbsp Black Sesame Seeds (toasted)
• 2 Green Onions (sliced, preserve inexperienced and white separated)

For the Sesame Ginger Vinaigrette (yields 3/four cup):

• 1/4 cup Rice Vinegar
• 1 tsp sparkling Ginger (finely grated)
• 1 clove Garlic (finely grated)
• 1 Tbsp Agave Nectar
• pinch of Salt and Pepper
• 1/four cup Olive Oil
• 2 Tbsp Sesame Oil (golden or darkish is nice)

Instructions

1. In a massive blending bowl, combine CABBAGE, cooked QUINOA, CARROTS, CILANTRO, CASHEWS, SESAME SEEDS, and GREEN ONIONS; cowl and refrigerate till equipped to dress with French dressing.
2. In a mixing bowl or glass, whisk together RICE VINEGAR, GINGER, GARLIC, AGAVE, SALT, and PEPPER.
3. Slowly drizzle within the OLIVE OIL and SESAME OIL, usually whisking until well-blended and creamy.
4. Cover and refrigerate till ready to serve.

Notes

• Add-ins: Edamame, kale, bird, celery, apples, corn, bell peppers, avocado, cucumber, or fresh Serrano peppers.
• Source : https://thekitchengirl.com/asian-quinoa-slaw-salad-sesame-ginger-vinaigrette/