Friday, October 17, 2014

Quinoa Slaw

Sorta mostly followed the recipe I think.  Except used way more cabbage I think.

Was pretty tasty.


Creamy Cashew Quinoa Cole Slaw
2 cups cooked red quinoa
1 avocado, diced
1/2 red onion, diced
1 red pepper, diced
2 cups organic broccoli slaw
2 cups julienned carrot
1 cup purple cabbage, shredded
3 stocks green onion, chopped
1/2 raw cashew pieces, roughly chopped/crumbled
Fresh juice from one lime

Combine all of the above in a big bowl.

Cashew-Sesame Dressing
3 tbsp cashew butter (or peanut butter, or almond butter… any natural, delicious nut butter will do!)
1 tbsp toasted sesame oil
3 tbsp tamari or soy sauce
1/8 cup rice vinegar
1/2 tbsp minced garlic
1 squeeze agave nectar or honey
1-2 big squeezes of Sriracha (optional, if you like it spicy!)
Shake it all together in a mason jar or other tightly sealed container – if the dressing seems a little too thick (depending on the consistency of your nut butter) feel free to add a couple splashes of hot water or some more rice vinegar.
Toss the slaw with your dressing and voila! It’s ready. Garnish with additional cashews, lime wedges, and/or cilantro sprigs.
If you want the flavors to really mix together, you can make ahead and leave it in the fridge for an hour or two before serving. This will keep well in a tightly sealed container for a couple days. Should make 4-6 servings, depending on if you’re eating it for a main course or a side. I like to eat a lot of it, obviously.

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