Let’s talk about how annoying shopping can be — grrrrrr —- insert angry emoticon —- it can be oh-so-oh-so very annoying. I spent all day trying on skirts, dresses, and even a pantsuit in a desperate attempt to find something to wear to an event I have this upcoming weekend. I just need one outfit, but apparently that is to much to ask.
I’ve decided I’m going naked and no one can say I didn’t try. It was either this or the pantsuit.
Luckily for me, my unfortunate shopping trip was the only fail of the day. When I got home, I made this salad and it brightened my day. It’s crunchy, crispy, zesty, and flavorful – and 100x better than dress shopping.
Skip the mall and head to the grocery store. This salad is calling your name.
1 1/2C water
1 red bell pepper, seeded and diced
1/4 red onion, diced
1C red cabbage, shredded
1C carrots, shredded
1/2C shelled edamame
1/3C cilantro, chopped (more to taste)
2 green onions, sliced finely
1/4C cashew halves, chopped
juice of 1 lime
For the dressing:
4T peanut butter
1T honey (agave if vegan)
1T ginger, freshly grated
3T soy sauce
1T red wine vinegar
1tsp sesame oil
1/2T – 2T water (to thin dressing)
Cook quinoa according to package directions. Fluff with a fork and set aside to cool slightly.
While the quinoa cooks, make the dressing. Combine honey and peanut butter in microwave-safe bowl. Heat for 20 seconds in the microwave. Mix in ginger, soy sauce, vinegar, and sesame oil. Stir until well combined. Taste and adjust seasonings. Thin using water.
In a large bowl, combined cook quinoa and all of the veggies. Stir in dressing. Garnish with cashews.
Store leftovers in refrigerator.