I tend to get hooked on certain foods and right now I can't get enough quinoa, kale and radishes. This recipe is one that I use a lot these days. Asian Slaw with Quinoa and Kale
Slaw:
Get creative with this part. I like to use shredded napa and purple cabbage, kale, carrots, radishes, and green onions. I typically make a lot of this and keep it in the fridge for the rest of the week and use in various recipes. Throw it in a pan with some rice, coconut milk and curry paste and you have curry fried rice. Great with tacos, too.
Quinoa:
I try keep either cooked quinoa or rice in my fridge at all times because they always come in handy.
Asian dressing (makes about 1 1/2 cups):
Whisk together 3 tbsp. honey and 3 tbsp. white wine vinegar, 1 tsbp. tamari (gluten-free soy sauce), 1 minced garlic clove, 1/2 tsp. ground ginger, 1/2 tsp. toasted sesame oil, and 1/4 tsp. cayenne. Mix in 1 cup veganeise (vegan mayo - I buy the grape seed oil kind, as it's better for you!). I store the dressing separately and dress the slaw only as I eat because otherwise it gets too soupy.
Mix all three components together to your taste preference. It's also great with some broiled salmon. Enjoy!
