Peanut Quinoa Slaw Salad by Welleasy

Ingredients

• ½ small white cabbage, shredded
• 1 carrot, julienned
• 1 sweet red pepper, julienned
• 2 servings cooked and cooled quinoa
• 4 tbsp edamame
• 1 spring onion, chopped
• 1 cup chopped coriander for topping
• 1 lime, cut into wedges for serving
• ½ tsp salt (to taste)
• ¼ tsp black pepper (to taste)
• 1.5 tbsp smooth peanut butter
• 1 tbsp soy sauce or tamari sauce
• 1 tbsp coconut aminos
• 1 tbsp rice vinegar
• ½ tsp fresh grated ginger
• juice of 1 lime

Instructions

1. Prepare the salad base: Shred the white cabbage, julienne the carrot, and julienne the sweet red pepper. Place these vegetables into a large mixing bowl.
2. Season the vegetables: Add salt and freshly ground black pepper to the shredded vegetables. Toss gently to combine.
3. Add remaining salad ingredients: Add the cooked and cooled quinoa, edamame, and chopped spring onion to the bowl. If using, add your chosen additional protein (e.g., grilled chicken, tofu, or tempeh).
4. Prepare the dressing: In a separate small bowl, combine the smooth peanut butter, soy sauce (or tamari), coconut aminos, rice vinegar, grated ginger, and the juice of 1 lime. Whisk until smooth and well combined.
5. Dress the salad: Pour the prepared dressing over the salad ingredients in the large bowl. Add the chopped coriander.
6. Toss and serve: Toss everything together gently until all ingredients are evenly coated with the dressing. Serve immediately with an extra wedge of lime on the side.