This scrumptious Asian Slaw recipe is your ticket to blank consuming meal prep! This distinctive cabbage salad has quinoa, a lot of daily vegetables, and a “drinkable” sesame ginger dressing (with no peanut butter). It’s sweet, savory, and so refreshing! Serve as a facet salad or make it a complete meal by including your favourite proteins.
ASIAN SLAW WITH QUINOA AND SESAME GINGER DRESSING
This is the chopped Asian salad you may make ONCE and devour ALL week!
It’s made with simple, daily produce and pantry ingredients, which makes it tremendous flexible and budget-friendly.
If you desire to meal prep salads for lunch or dinner, this one holds up properly by the week and travels well!
I love the simplicity of an Asian cabbage salad as it turns daily produce like cabbage right into a devourable Asian slaw that eats simply like a salad.
The quinoa provides nutrients, texture, and volume, making it even extra wholesome and price range friendly!
WHAT’S THE DIFFERENCE BETWEEN SALAD AND SLAW?
The principal difference among salad and slaw is that salad often has a base of leafy greens whereas the bottom of slaw is cabbage.
Most salad and slaw meals are interchangeable among the NULL and will contain any quantity of toppings:
vegetables
fruit (fresh and/or dried)
cheese
leafy greens
nuts
seeds
grains
legumes
animal or plant proteins (shrimp, pork, chicken, tofu, or tempeh)
creamy dressing or vinaigrette
ASIAN SLAW RECIPE STEPS
Step 1. Shred cabbage and carrots in a meals processor utilizing the chopping blade attachment, or shred by hand utilizing a vegetable grater. Alternatively, you may at all times acquire pre-shredded produce.
Step 2. Cook quinoa and funky fully earlier than combining with different ingredients.
Step 3. Blend the sesame ginger dressing, both whisking by hand in a bowl or by mixing in a meals processor (here’s my favourite mini processor for salad dressing).
Step 4. Combine all meals (except the dressing) and shop in an hermetic container till in a position to serve.
Step 5. To serve, gown the salad within the sesame ginger dressing; serve immediately.
bamboo bowl of Asian slaw
HOW DO YOU MAKE DRESSING FOR ASIAN SLAW?
You could make a creamy dressing or a vinaigrette…your choice. I make a sesame ginger dressing for this Asian salad and am advised it’s so good, it’s drinkable!
Here are the steps:
Step 1: In a small meals processor, combine:
rice vinegar
fresh ginger
maple syrup (or one other liquid sweetener)
salt and pepper
Step 2: Slowly drizzle in sesame oil and olive oil till emulsion forms. That’s it!
Step 3: Store the executed product within the fridge in an hermetic container. You’ll observe that it's going to thicken as soon as it chills completely…bonus!!
Note: If you don’t have a meals processor, no worries! Just earlier than serving, location dressing meals in a jar, shake properly to combine, pour over the slaw, and devour!
WHAT I LOVE ABOUT THIS ASIAN SLAW:
It’s slaw that eats like a salad. So, finest of both!
Mix and match the toppings for infinite combinations.
You manipulate the salt and sugar within the dressing.
Cross-utilize daily meals with different meals.
Great for meal prep! Travels properly and lasts for days within the fridge (just maintain the salad dressing separate till in a position to use).
Use pre-shredded vegetables (slightly extra expensive, but could be value the time saved).
Add your favourite protein (shrimp, chicken, pork, tofu, tempeh, etc).
bamboo bowl of Asian slaw meals positioned in particular person piles
ASIAN SLAW RECIPE INGREDIENTS:
shredded cabbage
cooked quinoa
carrots
cilantro
cashews
sesame seeds
green onions
For the sesame ginger dressing:
rice vinegar
fresh ginger
fresh garlic
maple syrup (or one other liquid sweetener)
salt and pepper
extra virgin olive oil
sesame oil
ASIAN SLAW RECIPE WITH QUINOA AND SESAME GINGER VINAIGRETTE
This distinctive Asian Slaw recipe has quinoa, so much of daily vegetables, and a "drinkable" sesame ginger dressing (and no peanut butter). It's sweet, savory, and refreshing! Serve as a facet salad or make it a entire meal by using means of including your favourite proteins. Great for meal prep!!
INGREDIENTS:
1/3 cup Cashews chopped
1 Tbsp Sesame Seeds black or white
6 cups Red or Green Cabbage 1 lb shredded
1 cup Uncooked Quinoa cooked
1 cup Carrots 1/4 lb shredded
1/4 cup Fresh Cilantro chopped
2 Green Onions sliced thin
For the Sesame Ginger Vinaigrette (yields 1/2 cup):
1/4 cup Unseasoned Rice Vinegar
1 tsp Fresh Ginger finely grated
1 clove Fresh Garlic finely grated
1 Tbsp Maple Syrup or liquid sweetener of choice
Kosher Salt and Pepper to taste
1/4 cup Extra Virgin Olive Oil
2 Tbsp Sesame Oil pale or dark
INSTRUCTIONS:
Toast the nuts and seeds
Preheat oven to 350°; toast SESAME SEEDS and CASHEWS by using means of setting them on a sheet pan in a preheated oven till golden brown (about 3 minutes). Allow to cool and set aside.
For the Asian salad
In a huge blending bowl, combine CABBAGE, cooked QUINOA, CARROTS, CILANTRO, SESAME SEEDS, CASHEWS, and GREEN ONIONS; hide and refrigerate till equipped to costume with vinaigrette.
For the sesame ginger dressing
In a blending bowl or lidded jar, blend collectively RICE VINEGAR, GINGER, GARLIC, MAPLE SYRUP, SALT, and PEPPER.
Slowly drizzle in OLIVE OIL and SESAME OIL, perpetually whisking till well-blended and creamy.
Cover and refrigerate till equipped to costume the salad.
RECIPE NOTES
Yield: 8 cups
Serving size: 1 cup
Nutrition recordsdata are supplied as a courtesy, and are estimates primarily founded on unbranded meals received from a food database. For desirable calculations, please seek advice with model packaging news and seek the advice of your nutritionist.