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Export 15 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Cover and refrigerate until ready to dress and serve.
Step 5
To serve, add toasted nuts and seeds to the salad. Add the dressing and toss to combine.
Step 6
Store dressed slaw in an airtight container up to 24 hours. Non-dressed slaw can be stored up to 5 days.
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