Project Description

1 tbsp fresh grated ginger
¼ cup honey
2 tbsp tamari
2 tbsp rice wine vinegar
1 tbsp sesame oil
¼ cup chicken broth
¼ cup olive oil
¼ tsp sambal oelek (Chili Paste)

2 cups cooked quinoa
2 cups finely chopped Kale
1 Red pepper cut into matchsticks
1 Yellow pepper cut into matchsticks
2 med Carrots cut into matchsticks
1 English Cucumber deseeded and cut into matchsticks
1/2 head of Red cabbage finely diced

1 cup Cashews


Combine the dressing ingredients in a bowl and whisk to incorporate. Set aside.

Prepare the vegetables and quinoa, place in a large bowl, add the dressing stirring gently to coat. Refrigerate and allow flavors to meld. Remove from fridge 30 minutes before serving, gently re-toss the salad and serve topped with the cashews.

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