Asian Slaw recipe with quinoa and fresh vegetables in a sweet, savory, sesame ginger dressing. Serve Asian slaw as a salad or side for lunch or dinner. Add chicken thighs or chicken breast and make meal out of it!
Preheat oven to 350°; toast SESAME SEEDS and CASHEWS by placing them on a sheet pan in a preheated oven until golden brown (about 3 minutes). Allow to cool. Cover and store at room temperature until ready to dress and serve the salad.
In a large mixing bowl, combine CABBAGE, cooked QUINOA, CARROTS, CILANTRO, and GREEN ONIONS; cover and refrigerate until ready to dress and serve.
Sesame Ginger Dressing
In a mixing bowl or lidded jar, mix together RICE VINEGAR, GINGER, GARLIC, MAPLE SYRUP (or sweetener of choice), SALT, and PEPPER.
Slowly drizzle in OLIVE OIL and SESAME OIL, continually whisking until well-blended and creamy.
Cover and refrigerate until ready to dress and serve.
Asian Slaw Serving and Storage
Just before serving, add toasted nuts and seeds to the salad. Toss all ingredients together with the sesame ginger dressing.Dressed Asian slaw can be stored in an airtight container up to 24 hours. Non-dressed slaw can be stored up to 5 days.