Crunchy Peanut Quinoa Slaw
-
15 Mins
Prep Time
-
0 Mins
Cook Time
-
6
Servings
- 139
Calories
- 7g
Fat
- 16g
Carbs
- 6g
Protein
Multiple Sclerosis
Ingredients
- - Salad -
- 1 Cup Cooked Quinoa (use the Basic Quinoa Recipe)
- 3 Cups Broccoli, Carrot and Cabbage Slaw Mix
- ½ Cup Chopped Cilantro, more if desired for topping
- ¼ Cup Chopped Peanuts (optional)
- - Dressing -
- ¼ Cup Smooth Peanut Butter
- 3 Tbsp Low-Sodium Soy Sauce
- 1 Tbsp Honey
- 1 Tbsp Rice Vinegar (optional)
- 1 Tsp Ground Ginger
- 2 Tbsp Lime Juice
- Pinch of Red Pepper Flakes
- Allergens:
- P Peanuts
- S Soy
- G Gluten
- View Substitutions
-
PPeanuts:
Replace the peanut butter with a seed butter, such as sunflower butter; omit chopped peanuts.
-
SSoy:
Use a gluten-free soy sauce.
-
GGluten:
Use a soy-free soy sauce.
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Combine Salad In a large mixing bowl, combine the pre-cooked quinoa, cabbage slaw and cilantro.
3.
Make the Dressing In a small mixing bowl, whisk together the dressing ingredients. Add more water for a thinner sauce.
4.
Add Dressing to Salad Add sauce to quinoa mixture. Stir together. Serve with peanuts and additional cilantro if desired.
5.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Fatigue Buster
-
Sit on Stool or Chair
Sit on a stool or chair while preparing this recipe. Sitting uses less energy than standing.
-
Freeze Leftovers
Use the Basic Quinoa Recipe and freeze leftovers to enjoy when cooking isn’t a high priority. Quinoa can also be used in recipes throughout the week.
-
Use Bottled Lime Juice
Use bottled lime juice instead of squeezing your own to reduce prep work.
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