Asian Cashew Salad

Serves 4 and takes 35 minutes!

Recipe altered from Vegangela.com

Ingredients
  • 1 cup quinoa, rinsed and drained
  • 2 cups finely cut purple cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper (capsicum), diced
  • 2 green onions (scallions), thinly sliced
  • ½ cup chopped fresh coriander (cilantro)
  • ½ cup cashews (or peanuts)
Dressing
  • ¼ cup almond butter(or peanut butter)
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger (or 1 tsp dried ginger)
  • 3 tbsp tamari/soysauce/liquid aminos
  • 2 tbsp agave or maple syrup or stevia
  • 2 tbsp warm water
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • ½ tsp crushed red chili pepper (or 1 tsp Sriracha sauce)
Instructions
  1. Place the quinoa along with 2 cups salted water in a medium saucepan. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes.
  2. In a large bowl, whisk the dressing ingredients together.
  3. Add the quinoa to the dressing and mix well to combine.
  4. Add the veggies, onions, cilantro and cashews.

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