1 c of sprouted quinoa (see previous post)
1 red pepper finely diced
1 c. cabbage finely sliced
2 grated carrots
1/4 finely chopped green onions
asian dressing (see below)
1/4 cup of toasted sliced almonds
Toss all ingredients, except almonds, together. Store in refrigerator until ready to serve, top with almonds.
This made 2 lunch servings for me.
2 T. rice wine vinegar
2 T. sesame oil
2 T. honey
2 T. tamari or low sodium soy sauce
I use a small plastic container with screw lid and shake until combined.
This dressing is quite versatile, used on salads, recipe above, marinades, etc.