1 Servings 15 min Cook
4 Cup, shredded Red Cabbage
2 Cup Quinoa
2 Cup grated Carrots
2/3 Cup, chopped Scallions
1/2 Cup, sliced Almonds
2 Tbsp Sesame Seeds
1/3 Cup Vegetable Oil
3 Tbsp Rice Wine Vinegar
1 Tbsp Honey
1 Tsp Soy Sauce
0 Tsp Sesame Oil
1 Dash Salt
1 Dash Pepper
Prepare quinoa as per package directions.
Set aside and allow to cool.
Toss first 6 ingredients together until combined.
Serve immediately, or refrigerate in a sealed container for up to 1 day
For the vinaigrette: Combine remaining ingredients and whisk together well.
Pour over quinoa slaw, mix well, and enjoy!
