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 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)
Vinaigrette
  • 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
Directions
  1. 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.
  2. 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.
  3. When ready to serve, combine vinaigrette with the salad and top with the green onions (remaining green part.)
Photo Credit: Barbara Merrill

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