Asian Slaw with Sesame Ginger Dressing

Asian Slaw with Sesame Ginger Dressing

from thekitchengirl.com
20 min

Mouthwatering coleslaw with red cabbage, carrots, and quinoa in a sweet and savory Asian slaw dressing. This salad always disappears fast!

Ingredients

  • 1/3 cup Cashews (chopped)
  • 1 tablespoon Sesame Seeds (black or white)
  • 3 cups Red Cabbage (1/3 pound shredded)
  • 3 cups Napa Cabbage or Green Cabbage (1/3 pound shredded)
  • 1 cup Cooked Quinoa
  • 1 cup Carrots (1/4 pound shredded)
  • 1/4 cup Fresh Cilantro (chopped)
  • 2 Green Onions (thinly sliced)
  • 1/4 cup Unseasoned Rice Vinegar
  • 1 tablespoon Maple Syrup (or preferred sweetener)
  • 2 teaspoons Soy Sauce (or Tamari)
  • 1 teaspoon Fresh Ginger (finely grated)
  • 2 cloves Garlic (minced)
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Sesame Oil (light or dark)
  • Sea Salt (to taste)
  • Black Pepper (to taste)

Directions

  1. 1

    To toast CASHEWS and SESAME SEEDS via oven or stovetop:OVEN: Preheat oven to 350°F. Place nuts and seeds on a baking sheet and bake 3-5 minutes until toasted.STOVETOP: Place nuts and seeds in a small skillet over medium heat and heat about 3 minutes until toasted, stirring as neededTransfer to a plate to cool completely. Cover and store at room temperature until ready to serve.

  2. 2

    To make the slaw, combine CABBAGE, cooked QUINOA, CARROTS, CILANTRO, and GREEN ONIONS in a large mixing bowl. Cover and refrigerate until ready to dress and serve.

  3. 3

    To make the dressing, combine RICE VINEGAR, MAPLE SYRUP, SOY SAUCE, GINGER, and GARLIC in a mixing bowl. Slowly drizzle in OLIVE OIL and SESAME OIL, and whisk or blend until well-combined. Add SALT and PEPPER to taste.

  4. 4

    Cover and refrigerate until ready to dress and serve.

  5. 5

    To serve, add toasted nuts and seeds to the salad. Add the dressing and toss to combine.

  6. 6

    Store dressed slaw in an airtight container up to 24 hours. Non-dressed slaw can be stored up to 5 days.