East Asia / Salad
Quinoa Vegetable Slaw With Peanut Dressing (Gluten-Free)
Originally posted to Foodista by user Simmer + Sauce. Foodista recipes are released under a CC-BY license.
Ingredients
- creamy peanut butter, lightly roasted; creamy3 tbsp
- tamari2 tbsp
- rice vinegar3 tbsp
- sesame oil, tossed (as written in source)3 tsp
- lime juice, freshly squeezed1 tbsp
- chili garlic sauce1/2 tsp
- cold water1 tbsp
- peanuts, roasted and salted; roughly chopped1/4 cup
- black quinoa, black; cooked and cooled1 cup
- purple cabbage, shredded3 cup
- carrots, shredded3/4 cup
- scallions, thinly sliced3
- mini red bell peppers, mini; thinly sliced6
- cilantro leaves, loosely packed1/2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
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.
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.
Broad classification · inferred East Asia — Country unknown; only a broad area is inferred from ingredients/technique（evidence：tamari、rice vinegar、sesame oil、chili garlic sauce）
