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.
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
Ā½ teaspoon chili garlic sauce
1 tablespoon cold water
Ā¼ cup roasted and salted peanuts, roughly chopped
1 cup cooked black quinoa, cooled
3 cups shredded purple cabbage
Ā¾ cup shredded carrots
3 scallions, thinly sliced
6 mini red bell peppers, thinly sliced
Ā½ cup loosely packed cilantro leaves
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.