AN EPONINE RECIPE
Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing
Not only is this fabulous salad DELICIOUS but it’s very healthy too! It’s the perfect salad for a dinner party with friends or a lunch for the family as it’s full of colour and half the pleasure of a dish is the way it looks.
½ cup cashew halves
¾ cup of uncooked quinoa
1 – 2 cups shredded red cabbage
1 red bell pepper, diced
1 cup shredded carrots
½ cup coriander, chopped
¼ cup diced green onions
¼ cup all natural peanut butter (or crunchy almond butter if you want to be even more healthy)
2 teaspoons freshly grated ginger
3 tablespoons soy sauce
1 tablespoon honey (or agave or maple syrup if vegan)
1 tablespoon red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil
Lots of fresh lime and lime zest
You can do all your chopping and make your dressing in advance so that all you have to do is throw it all together in a big bowl just before serving.
This salad is delicious with almost everything – I last made it with fishcakes and a beetroot salad and I had a house full of happy guests!