Cookbook:Quinoa Vegetable Slaw With Peanut Dressing (Gluten-Free)

Originally posted to Foodista by user Simmer + Sauce. Foodista recipes are released under a CC-BY license.

Peanut dressing

 * 3 tablespoons lightly roasted creamy peanut butter
 * 2 tablespoons tamari
 * 3 tablespoons rice vinegar
 * 3 teaspoons tossed sesame oil
 * 1 tablespoon freshly squeezed lime juice
 * ½ teaspoon chili garlic sauce
 * 1 tablespoon cold water
 * ¼ cup roasted and salted peanuts, roughly chopped

Salad

 * 1 cup cooked black quinoa, cooled
 * 3 cups shredded purple cabbage
 * ¾ cup shredded carrots
 * 3 scallions, thinly sliced
 * 6 mini red bell peppers, thinly sliced
 * ½ cup loosely packed cilantro leaves

Dressing

 * 1) In a small mixing bowl add the peanut butter, tamari, rice vinegar, sesame oil, lime juice, chili sauce and water.
 * 2) Whisk the dressing until well incorporated.

Salad

 * 1) Cook the quinoa per the package instructions and cool. Set aside.
 * 2) In a large mixing bowl add the cabbage, carrots, scallions, red peppers and cilantro leaves. Using your hands, lightly toss and set aside.
 * 3) To serve, mix in the cooled, cooked quinoa with the vegetable mixture the and chopped peanuts. Drizzle with the peanut dressing and gently toss to incorporate. Serve immediately.