Ingredients
- 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
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Simmer + Sauce, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.