Quinoa Vegetable Slaw With Peanut Dressing (Gluten-Free)

What you’ll need

Tap an ingredient as you get it ready.

• 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
• 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

Let’s make it

1. Step 1

   In a small mixing bowl add the peanut butter, tamari, rice vinegar, sesame oil, lime juice, chili sauce and water.

2. Step 2

   Whisk the dressing until well incorporated.

3. Step 3

   Cook the quinoa per the package instructions and cool. Set aside.

4. Step 4

   In a large mixing bowl add the cabbage, carrots, scallions, red peppers and cilantro leaves. Using your hands, lightly toss and set aside.

5. Step 5

   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.

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