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 Asian Quinoa Salad/Slaw

  Makes 6 servings, 1 1/2 cups each with 2 T dressing
  Prep Time: 15 minutes
  Total Time 20 minutes

  1 lb 6 cups shredded purple and/or green cabbage
  1/4 cup Cilantro
  2 Green onions
  1 cup Carrots or 1/4 lb (shredded)
  1/2 lb 1 cup cooked quinoa
  1 tablespoon sesame seeds, toasted
  1/3 cup Cashews, toasted 

  1. Cook the quinoa in 15 minutes and cool.
  2. Make the sesame ginger vinaigrette

  3. Chop veggies

  4. Toast the nuts

  5. Toss all together and serve immediately; OR keep vinaigrette separate and store tossed veggies in an air-tight container; toss with vinaigrette when ready to serve.

 Nutritional Notes: per serving: calories 114; fat 5g (sat 0.8g, mono 2.5g, poly 1g); iron 1.5mg; cholesterol 0.0mg; calcium 54mg; carbohydrate 15g; sodium 74mg; protein 4g; fiber 3.4g

 Nutrition Bonus: Vitamin A: 35% daily value; Vitamin C: 60% dv; Calcium: 6% dv; Iron: 8% dv