Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Quinoa Vegetable Slaw With Peanut Dressing (Gluten-Free)
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4630344
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
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.