Ingredients

The following ingredients have 6 Servings
  • ½ cup quinoa, uncooked 
  • 1 cup of water
  • 4-5 cups shredded mix of cabbage (any color), carrots, broccoli slaw
  • 1 cup sliced snap peas
  • 1 red bell pepper, thinly sliced
  • 6 green onions, thinly sliced 
  • ½ cup cilantro, roughly chopped
  • ½ cup dry roasted peanuts*, rough chopped + additional for topping
  • 2 tsp. sesame seeds
  • Lime wedges 
  • ⅓ cup natural peanut butter* 
  • ¼ cup coconut aminos (may sub tamari)
  • 3 Tbsp. lime juice
  • 2 tsp. rice vinegar
  • 1 ½ tsp. toasted sesame oil
  • 1 tsp. minced fresh ginger (may sub ¼ tsp ground ginger)
  • 1 clove garlic, minced (may sub ½ tsp. garlic powder)
  • ½ tsp. red pepper flakes
  • ½ tsp. sea salt
  • Warm water if needed

Instruction

  • Rinse the quinoa in a fine-mesh strainer with water.
  • In a small pot, combine the rinsed quinoa and water. Over medium heat, bring to a boil. Gently reduce the heat to medium-low and simmer until all water is absorbed. 
  • Remove the quinoa from heat, cover the pot, and let it rest for 5-10 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. 
  • In a bowl combine the cabbage mix, snap peas, red bell pepper, green onion, cilantro, peanuts, sesame seeds, and cooled quinoa.
  • For the dressing, combine all of the ingredients and whisk mix together well. If needed, add warm water 1 teaspoon at a time to achieve a smooth dressing like consistency. This will depend on the consistency of the peanut butter used. 
  • Pour dressing over the salad and stir gently to combine. 
  • To serve, top with chopped peanuts, cilantro, and a squeeze of lime juice.