Quinoa Vegetable Slaw With Peanut Dressing
Photo: Simmer + Sauce, CC BY 3.0
This quinoa slaw pairs crunchy raw vegetables with a peanut dressing that takes one bowl and a whisk. Black quinoa adds a nutty chew and deep color against the purple cabbage and red peppers. Tamari keeps the dressing gluten-free, while lime and rice vinegar cut through the peanut butter. Chopped salted peanuts go in at the end so they stay crisp, which makes it a good make-ahead lunch.
Instructions
Put the peanut butter, tamari, rice vinegar, sesame oil, lime juice, chili garlic sauce and cold water in a small bowl.
Whisk until the dressing is smooth and fully combined, with no streaks of peanut butter left.
Cook the quinoa following the package instructions, then let it cool completely and set it aside.
In a large bowl, combine the cabbage, carrots, scallions, red peppers and cilantro leaves. Toss them lightly with your hands to mix.
Just before serving, add the cooled quinoa and the chopped peanuts to the vegetables. Drizzle the peanut dressing over the top and toss gently until everything is coated, then serve right away.
Make it personal.
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