When I find something I love to eat, I eat a lot of it. Take for example quinoa- it has surfaced a lot in my cooking. Also, take for example peanut sauce and asian cuisine- I can’t get enough!
So, when I was walking through whole foods and saw a salad similar to this, I about hit the floor. How did I not think of this? This salad seriously combines everything I have been craving over the past month. I mean, I had the slaw, I had the quinoa, and I had a crazy good peanut dipping sauce- why not combine them all?
And combine them I did.
So long mayo-based slaw, I may never eat you again.
What’s also great about this dish is that with the added quinoa- one could conceivably eat this as a meal. In fact I did- twice.
- ½ cup quinoa
- 1 cup water
- 1 cup cabbage
- ½ cup carrots
- ¼ cup green onions
- ¼ cup green pepper
- 1 tablespoon natural peanut butter
- 1 teaspoon fresh ginger
- 2-3 tablespoon water
- 2 teaspoon soy sauce
- ½ tablespoon sugar
- 2 tablespoon hoisin sauce
- In a pot, combine rinsed quinoa with the water and bring to a boil. Reduce to a simmer, cover, and let sit for 15 minutes until all the water has been absorbed. Combine with cabbage, onions, and peppers in a large bowl.
- In a small bowl, whisk together sauce ingredients. Pour over slaw mixture and stir well to combine. Cover, refrigerate and let cool for 1-2 hours until quinoa is cold and flavors have had a chance to blend together. Eat as a side or as a whole meal!