Title

Adapted from Asian Coleslaw

Yield – 8 servings

Preparation Time – 15 minutes

Cooking Time – 15  minutes (this also requires 2 hours of refrigeration to serve it chilled)

Ingredients

• 3/4 cup quinoa
• 1 1/2 cups water
• 1 head of cabbage, thinly sliced
• 2 cups julienned carrots
• 1 small onion, diced
• 1 sweet pepper, diced
•  2 cups cooked chicken, diced

Dressing Ingredients

• 1/4 cup almond butter (or peanut butter or sunflower seed butter)
• 3 tablespoons honey
• 1/3 cup rice vinegar
• 3 tablespoons soy sauce ( I use Bragg’s Liquid Aminos to make this gf)
• 2 tablespoons apple juice (or white grape juice)
• 2 tablespoons oil
• 1 teaspoon grated ginger (tip for saving money on grated ginger)
• 1/4 teaspoon garlic powder

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Directions

• Add quinoa and water to a pot. Cook over a medium-high flame until it reaches a boil. Lower flame, cover and simmer for 10 – 15 minutes or until germ separates from the seed.
• While the quinoa is cooking, dice the vegetables and chicken.
• In a glass bowl, combine almond butter and honey. Microwave for 20 seconds to soften the almond butter. Add the vinegar, juice, oil, ginger, and garlic powder. Use a whisk to thoroughly combine the ingredients.
• In a large bowl, combine the cabbage, carrots, peppers, onions, and quinoa. Toss to thoroughly combine.
• Pour the dressing over the salad and toss to thoroughly coat.
• Refrigerate for approximately 2 hours before serving.