Recipe Git v1

Quinoa Vegetable Slaw With Peanut Dressing (Gluten-Free)

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Drink, Sauce, Salad, Vegan, Gluten-free

Tags: gluten-free, recipes for salad, recipes from foodista, recipes using carrot, recipes using chile paste and sauce, recipes using red bell pepper, recipes using red cabbage, recipes with images, recipes without cooking time, recipes without servings, vegan, very easy

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AQuinoa_Vegetable_Slaw_With_Peanut_Dressing_%28Gluten-Free%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AQuinoa%20Vegetable%20Slaw%20With%20Peanut%20Dressing%20%28Gluten-Free%29&oldid=4630344

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

Peanut dressing

3 tablespoons lightly roasted creamy peanut butter
2 tablespoons tamari
3 tablespoons rice vinegar
3 teaspoons tossed sesame oil
1 tablespoon freshly squeezed lime juice
½ teaspoon chili garlic sauce
1 tablespoon cold water
¼ cup roasted and salted peanuts, roughly chopped

Salad

1 cup cooked black quinoa, cooled
3 cups shredded purple cabbage
¾ cup shredded carrots
3 scallions, thinly sliced
6 mini red bell peppers, thinly sliced
½ cup loosely packed cilantro leaves

Directions

Dressing

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.

Salad

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.