Ingredients
The following ingredients have 4 Servings
- 2 cups cooked quinoa (roughly 12 ounces)
- 2 cups shredded chicken (homemade or rotisserie)
- 2 cups green cabbage (or 2 cups chopped coleslaw blend), sliced thin
- 1/3 cup chopped scallions
- 1 cup shredded/grated carrots
- 1/4 cup chopped peanuts
- 1 cup cooked edamame, optional
- 1/4 cup cilantro, chopped
- 3 Mandarins or oranges, segmented
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cracked black pepper
- 1/2 lime, juiced
- 1/3 cup creamy peanut butter
- 2 tablespoon rice vinegar
- 2 tablespoon coconut aminos
- 1 tablespoon fresh grated ginger
- 1 garlic clove, grated
- 1 teaspoon toasted sesame oil
- pinch salt
- 1 lime, juiced
- Water to thin, as needed (1/4 cup roughly)
Instruction
- Make quinoa as directed on package, and set aside to cool.
- Chop cabbage, scallions, peanuts, cilantro, and shred carrots. Set aside.
- Segment mandarins or oranges, and set aside.
- Make your salad dressing: In a bowl whisk together all ingredients, except for the water. Once combined, add water, tablespoon at a time, until you reach your desired creamy, but pourable consistency.
- Assemble the salad: Add everything into a serving bowl. Drizzle peanut dressing over the salad, toss and serve.
