Yum! I really liked this salad. I do wish however I had purple cabbage to add more colour. This salad is super easy to make, especially if you have a food processor to help you. In a pinch you could buy the package of pre-cut coleslaw.
I did not add the black sesame seeds. I cut up cashews and added to the top instead of mixing them in. You can also substitute almonds if you wish.
Shredded chicken or pork would be an excellent addition to this salad.
I found this recipe on Pinterest, which lead me to the website thekitchengirl.com.
6 cups shredded cabbage
1 cup cooked Quinoa
1 cup shredded carrots
1/4 cup chopped cilantro
1/3 cup chopped cashews
1 Tbsp toasted black sesame seeds
2 finely chopped green onions
1/2 cup Sesame Ginger Vinaigrette (see recipe below)
1. In a large bowl, combine cabbage, cooked Quinoa, carrots, cilantro, cashews, sesame seeds and green onions; cover and refrigerate until ready to serve.
2. To serve, toss in sesame ginger vinaigrette
SESAME GINGER VINAIGRETTE
1/4 cup rice vinegar
1/2 cup canola oil
2 Tbsp sesame oil
1 tsp finely grated fresh ginger
1 finely grated garlic clove
1 Tbsp honey
Salt and pepper to taste
1. In a bowl, whisk together rice vinegar, canola oil, sesame oil, Ginger, garlic, honey, salt and pepper; cover, refrigerate.
Makes 3/4 cup
This is a great stir-fry!! Next time I make this I would add more crushed red pepper as I found the taste a little bland. This recipe was taken from Better Homes and Gardens “New Cookbook”.
3 ounces rice sticks or rice noodles or thin vermicelli, broken
12 ounces skinless, boneless chicken thighs or breast halves
1/2 cup chicken broth
2 tablespoons soy sauce
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
2 teaspoons cornstarch
1 teaspoon chile oil or 1/2 teaspoon crushed red pepper
1/2 teaspoon ground turmeric
1 tablespoon cooking oil
2 medium carrots, cut into short strips or thinly sliced (1 cup)
2 cups broccoli florets
1 red or green sweet pepper, cut into 1-inch strips (1/2 cup)
1/4 cup cashew halves or peanuts
1. In a saucepan cook rice sticks or rice noodles in boiling water for 3 minutes. (Or cook vermicelli according to package directions.) Drain; set aside and keep warm.
2. Cut chicken into thin, bite-size strips. For sauce, combine broth, soy sauce, dried basil (if using), cornstarch, chile oil, and turmeric; set aside.
3. Pour cooking oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add carrots to wok; cook and stir for 1 minute. Add broccoli; cook and stir for 2 minutes more. Add sweet pepper; cook and stir for 1 1/2 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from centre of wok. Stir sauce; add to centre of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; add fresh basil (if using). Cook and stir for 2 minutes or until heated through. Serve over rice sticks; sprinkle with cashews.