Lunch or Dinner
Asian Slaw with Sesame Ginger Vinaigrette
Asian Slaw with Sesame Ginger Vinaigrette
*This recipe has 0 proteins per serving! Make sure to add 2 protein servings for each serving!*
Makes: 8 servings
Serving Size: 1 cup
Each serving contains: 0 proteins, 0 carbs, 1 veg, 1/2 fat
Ingredients Salad:
*This recipe has 0 proteins per serving! Make sure to add 2 protein servings for each serving!*
Makes: 8 servings
Serving Size: 1 cup
Each serving contains: 0 proteins, 0 carbs, 1 veg, 1/2 fat
Ingredients Salad:
- 3 ½ cups green cabbage, shredded
- 3 ½ cups red cabbage, shredded
- 1 cup quinoa, cooked
- 1 cup carrots, shredded
- ¼ cup cilantro, chopped
- 2 oz cashews, chopped and toasted
- 1 Tbsp black sesame seeds, toasted
- ¼ cup green onion, sliced (keep the green and the white separated)
- ¼ cup rice vinegar
- 2 tsp ginger, finely grated
- 1 clove garlic, finely chopped
- 1 Tbsp honey (maple syrup for vegan substitute)
- Sea salt and pepper, to taste
- ¼ cup olive oil
- 2 Tbsp sesame oil
- Salad: In a large mixing bowl, combine cabbage, quinoa, carrots, cilantro, cashews, sesame seeds and green onions (whites). Cover and refrigerate until ready to dress with vinaigrette.
- Vinaigrette: In a bowl, whisk together rice vinegar, ginger, garlic, honey, salt and pepper. Slowly drizzle olive oil and sesame oil, continually whisking until well blended and creamy.
- When ready to serve, combine vinaigrette with the salad and top with the green onions (remaining green part.)