This salad is amazingly easy to throw together and keeps well for a couple of days in the fridge, serves well hot, cold or at room temp – making it the ideal candidate for a potluck or cocktail party.
The quinoa can easily be swapped for rice, the edamame for green peas and the purple cabbage for green cabbage. Although the purple cabbage makes this dish quite pretty.
Gluten free, vegan & nut free – this is a dish that certainly pleases a crowd. Even the pickiest of eaters at book club went back for seconds.
Bitter & Sweet Asian Salad
you will need:
2 cups cooked quinoa
1/2 cup shelled edamame
1/2 cup diced red pepper
1 medium carrot – peeled into ribbons
1 cup pineapple- cut into bite size pieces
1 1/2 cup(s) shredded purple cabbage
for the dressing
juice of 1 lime
1/4 cup tamari
2 tbsp pure maple syrup
1 tbsp organic rice vinegar
1 tbsp sesame oil
1 tsp ground fresh chili paste
1 tsp of each – black & white sesame seeds
In a large bowl add quinoa through cabbage – gently tossing to mix well.
In a small bowl, add all ingredients for the dressing and whisk until emulsified.
Add the dressing to the large bowl and gently mix with a rubber spatula until dressing is evenly distributed – garnish with additional sesame seeds if desired.
Serve at room temp, cold or warm – keeps in the fridge for at least 3 days.