Easy Asian Slaw Recipe with Sesame Ginger Dressing

• 分量: 8 servings
• 調理時間: 20 minutes
• 総時間: 20 minutes

材料

⅓ cup Cashews (chopped)

1 tablespoon Sesame Seeds (black or white)

3 cups Red Cabbage (about ⅓ pound, shredded)

3 cups Napa Cabbage or Green Cabbage (about ⅓ pound, shredded)

1 cup Cooked Quinoa (cooled completely or chilled)

1 cup Carrots (about ¼ pound, shredded)

¼ cup Fresh Cilantro (chopped)

2 Green Onions (thinly sliced)

¼ cup Rice Vinegar

1 tablespoon Maple Syrup (or preferred sweetener)

2 teaspoons Soy Sauce (or Tamari or Aminos)

1 teaspoon Fresh Ginger (finely grated)

2 cloves Garlic (minced)

3 tablespoons Extra Virgin Olive Oil

1 tablespoon Sesame Oil (light or dark)

Salt (to taste)

Black Pepper (to taste)

手順

Toast the nuts and seeds (optional):Toast CASHEWS and SESAME SEEDS using one of the methods below, then transfer to a plate to cool completely.Oven: Preheat oven to 350°F. Spread nuts and seeds on a baking sheet and bake for 3–5 minutes, until lightly toasted.Stovetop: Heat a small skillet over medium heat. Add nuts and seeds and toast for about 3 minutes, stirring often.

Prepare the slaw: In a large mixing bowl, combine CABBAGE, QUINOA (cooled), CARROTS, CILANTRO, and GREEN ONIONS. Cover and refrigerate until ready to serve. Do not add dressing yet.

Make the dressing: In a mixing bowl, whisk together RICE VINEGAR, MAPLE SYRUP, SOY SAUCE, GINGER, and GARLIC. Slowly drizzle in EXTRA VIRGIN OLIVE OIL and SESAME OIL, whisking until fully combined. Season with SALT and BLACK PEPPER to taste. Cover and refrigerate.

Assemble and serve: Just before serving, add the toasted CASHEWS and SESAME SEEDS to the slaw. Pour the dressing over the salad and toss to coat.

Storage: Store dressed slaw in an airtight container for up to 24 hours. Undressed slaw can be refrigerated for up to 5 days.

栄養

• サービングサイズ: 1 cup
• カロリー: 158 kcal
• 脂肪総量: 10 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 8 g
• ナトリウム: 110 mg
• 炭水化物総量: 14 g
• 食物繊維: 3 g
• 糖質総量: 5 g
• タンパク質: 3 g