For the salad:
- 2 cups shredded cabbage (any variety, preferably a mixture of them)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- ½ cup chopped cilantro
- ½ red onion, finely chopped
- ¼ cup green onions, finely chopped
- ½ cup cashew halves or peanuts (honey-roasted is good)
- several squeezes of fresh lime, for a bit of tang
- Optional: 1 cup edamame or chickpeas
- Optional: 1 cup peas (fresh or defrosted at room temperature)
- Optional: 1 cup cooked quinoa
For the dressing:
- ¼ cup all natural peanut butter
- small knob freshly grated ginger
- 1 clove garlic, peeled and finely chopped
- 3 tablespoon Tamari sauce (gluten-free soy sauce)
- 1 tablespoon honey (can substitute with agave)
- 1 tablespoon organic apple cider vinegar
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- Water to thin, if necessary
Here’s what you do
- Cook and fluff quinoa.
- Put all of the ingredients for the sauce in a high-speed blender (like a Vitamix) and blend until smooth, about 30 seconds. If you want a thinner dressing, simply stir in an additional teaspoon or two of water or olive oil.
- Add as much or as little dressing as you’d like to the quinoa first, if using quinoa in your dish. Alternatively, you can save the dressing for later and add when you are ready to eat.
- Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.
- Stores nicely in an airtight glass container in the refrigerator for up to 3 days. The cabbage will give off water the longer it’s stored, so the sooner you eat it, the better.