Sweet Asian Salad

Yummy recipe from Vegan Richa. See blog post here.

Heather’s Bitter & Sweet Asian Salad. Vegan Glutenfree Recipe

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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.
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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.
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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.
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Bitter & Sweet Asian Salad
serves 6-8
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
Assembly: 
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.
 
Enjoy!
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