Asian Quinoa Slaw
Asian Quinoa Slaw
A hearty salad, side dish, even meatless main meal that comes together in a snap!
Have you tried quinoa yet?? While this whole grain has been commonplace for a while, I know many people that have still never tried it (and have difficulty pronouncing it!). Pronounced "keen-wah", it is actually a seed that is high in protein and a good source of B vitamins and iron. It has a slight nutty flavor that is complemented in this recipe by the peanut butter and chopped peanuts.
Asian Quinoa Slaw
Using prepackaged coleslaw mix keeps this recipe super-simple to make and saves a lot of time but feel free to use shredded cabbage instead. If using plain cabbage add in some grated carrots for extra crunch and flavor! This slaw will keep up to 2 days in the refrigerator but is best served the day it is made. Reserve the chopped peanuts and add just before serving.
Asian Quinoa Slaw
Ingredients:
Slaw
- 16 oz package coleslaw mix (or 7-8 cups shredded cabbage)
- ¼ cup green onion, chopped (green and white parts)
- 1 cup celery, chopped
- 2 cups quinoa, cooked
Dressing
- 3 Tbsp canola oil
- 1/3 cup rice wine vinegar
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce, low sodium
- 2 tsp ginger, chopped (or 1 tsp dried)
- 1 Tbsp honey (or maple syrup)
- 2 tsp garlic, chopped
- 2 Tbsp peanut butter
- Dash salt and pepper
½ cup peanuts, chopped, for topping
Place slaw ingredients in a large bowl. Mix all dressing ingredients in a jar with a lid and shake to combine or whisk together in a bowl. Pour over slaw and toss gently. Add chopped peanuts just before serving.
8 servings
Asian Quinoa Slaw