Gluten-Free Quinoa Vegetable Slaw With Peanut Dressing
For the Salad:
1 cup cooked black quinoa, cooled
3 cups shredded purple cabbage
3/4 cup shredded carrots
3 scallions, thinly sliced
6 mini red bell peppers, thinly sliced
1/2 cup loosely packed cilantro leaves
For the 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
1/2 teaspoon chili garlic sauce
1 tablespoon cold water
1/4 cup roasted and salted peanuts, roughly chopped
For the Salad: Cook the quinoa per the package instructions and cool. Set aside.
In a large mixing bowl add the cabbage, carrots, scallions, red peppers and cilantro leaves. Using your hands, lightly toss and set aside.
For the Peanut Dressing: In a small mixing bowl add the peanut butter, Tamari, rice vinegar, sesame oil, lime juice, chili sauce and water. Whisk the dressing until well incorporated.
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.