Spicy, crunchy, and flavorful, this slaw is worlds above the cabbage-in-mayo concoction you may associate with “slaw.” In fact, this dish makes a complete meal, with a wide range of vegetables and protein-packed quinoa.
For the slaw:
8 ounces black quinoa
2 cups water
2 cups red cabbage, shredded
1 cup snap peas, bias cut
1 cup carrots, shredded
1 cup scallions, bias cut
1 mango, diced small
½ cup fresh cilantro, roughly chopped
Sesame seeds, toasted, to garnish
For the dressing:
½ cup orange juice
¼ cup rice wine vinegar
2 tablespoons fresh ginger, minced
1 teaspoon Sriracha sauce
¼ cup sesame oil
Recipe and photo courtesy of InHarvest.
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