I love a warm salad. It's still winter and the thought of ice cold lettuce makes me cringe inside. You can serve this salad cold, however, and it's still just as tasty! I've made this salad with cashews, and the homemade dressing is a cashew dressing as well. You can choose to sub for peanuts or almonds instead! I created this recipe to be easily meal prepped, it's holds well in the fridge for the whole week.
Ingredients:
Makes about 6 servings
- 2 c quinoa
- 2 c shredded red cabbage
- 2 c shredded carrots
- 2 c snow peas
- 1 c cashews
- 1 c cilantro
- 1/4 c cashew butter
- 1/4 c coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp honey
- juice of 1/2 lime
- salt
- sushi ginger (optional)
Directions:
- Make the quinoa by adding to a pot with 2 c water and a pinch of salt.
- Bring to a boil over high heat, once boiling decrease heat to low, cover, and let cook for 20 minutes.
- Chop red cabbage into shreds.
- Shred carrots (if not using pre-shredded).
- Roughly chop your nuts.
- Bring another pot with water to a boil with a pinch of salt of high heat.
- Blanch your snow peas in the water for 2 minutes, then immediately move peas to an ice water bath to stop the cooking.
- To make the dressing, combine cashew butter, coconut aminos, rice vinegar, honey, and lime juice. Add a splash of water until dressing is runny, and not too thick.
- Combine quinoa, cabbage, carrots, snow peas, nuts, and cilantro. If meal prepping, you can choose to add your dressing the day of serving, or drizzle it on top of the salad without mixing and store once ready to eat. Add a wedge of lime and some sushi ginger to the side if desired.
Feel free to add a side of protein to your meal prep, but this salad is very satiating on its own. Quinoa and nuts provide you with protein, and veggies are packed with dietary fiber. You can choose to add avocado if you wish for some additional healthy fats, but the nut butter dressing will have this as well. Enjoy!! 🫶