Summertime Asian Quinoa Slaw
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1/4 cup orange juice
- 2 tablespoons honey
- 1/4 cup rice vinegar
- 2 teaspoons ground ginger
- 1 cup cooked quinoa
- 1 bunch scallions chopped
- 1 head napa cabbage
- 1 small jicama
- 3 large carrots crated
- 1/2 cup pepitas or sunflower seeds
- chili peppers to taste (i used about 1 teaspoon)
- Carbohydrate 16.5005866781915 g
- Cholesterol 0 mg
- Fat 5.42331667616363 g
- Fiber 2.37056248519698 g
- Protein 3.85295375435728 g
- Saturated Fat 0.6691400013439 g
- Serving Size 1 1 - 8 serving (150g)
- Sodium 8.49391667852136 mg
- Sugar 14.1300241929946 g
- Trans Fat 1.0083533339067 g
- Calories 125 calories
Start by whisking all the dressing ingredients together in a small bowl. Set aside and prepare the slaw.Rinse cabbage and remove any exterior leaves that have wilted or gone limp. Thinly slice the head of the cabbage and place contents in a large mixing bowl.Cut both ends off jicama so it can stand flat on cutting board. Using a sharp knife, cut the exterior of the jicama off, exposing just the interior flesh. Slice in half, placing the flat side down and slicing it into ¼" strips. Then cut each strip into matchsticks. Place in bowl along with cabbage.Add carrots, remaining ingredients, and pour dressing over top. Toss until everything is coated evenly.Chill in refrigerator for 1 - 2 hours.For best results, enjoy same day, but will keep overnight.
