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To toast CASHEWS and SESAME SEEDS via oven or stovetop:OVEN: Preheat oven to 350°F. Place nuts and seeds on a baking sheet and bake 3-5 minutes until toasted.STOVETOP: Place nuts and seeds in a small skillet over medium heat and heat about 3 minutes until toasted, stirring as neededTransfer to a plate to cool completely. Cover and store at room temperature until ready to serve.
To make the slaw, combine CABBAGE, cooked QUINOA, CARROTS, CILANTRO, and GREEN ONIONS in a large mixing bowl. Cover and refrigerate until ready to dress and serve.
To make the dressing, combine RICE VINEGAR, MAPLE SYRUP, SOY SAUCE, GINGER, and GARLIC in a mixing bowl. Slowly drizzle in OLIVE OIL and SESAME OIL, and whisk or blend until well-combined. Add SALT and PEPPER to taste.
Cover and refrigerate until ready to dress and serve.
To serve, add toasted nuts and seeds to the salad. Add the dressing and toss to combine.
Store dressed slaw in an airtight container up to 24 hours. Non-dressed slaw can be stored up to 5 days.