Yields: 4 entree salads/8 side salads
Ingredients
- 1/3 cup roasted cashews
- 12 ounces shelled edamame steamed
- 4 cups shredded rainbow chard leaves I used baby kale and loved it.
- 1 large carrot spiralized with Blade D, noodles coarsely chopped (or 1 heaping cup shredded carrots)
- 2 scallions chopped
- 1 red bell pepper spiralized with Blade A, noodles chopped into 2-inch pieces OR thinly sliced
- 1 yellow bell pepper spiralized with Blade A, noodles chopped into 2-inch pieces OR thinly sliced
- 2 cups spiralized or thinly sliced red cabbage
- ½ cup fresh cilantro coarsely chopped
- ½ cup cooked red quinoa preferably chilled
- 1 tablespoon sesame seeds for garnish optional
For the dressing:
- 2 tablespoons avocado oil or extra-virgin olive oil
- 3 tablespoons sesame oil
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 teaspoon fresh lime juice
- 2 tablespoons honey
- 1 tablespoon grated fresh ginger
- 3 garlic cloves chopped
Instructions
- Make the dressing! In a food processor, combine all the ingredients for the dressing and process until smooth. Transfer to a small bowl. Clean out the food processor bowl and blade.
- In the clean food processor, combine the cashews and edamame and pulse until minced. (Don’t over process, friends. You want a fine chop not mush.) Transfer to a large bowl. Add the chard, carrot, scallions, bell peppers, cabbage, cilantro, and quinoa.
- Drizzle the dressing around the rim of the bowl, toss the salad well to coat, garnish with the sesame seeds, and serve.