Ingredients:
For the Salad:
- 2 cups of shredded carrots
- 1 cup shredded red cabbage
- 2 red peppers, diced
- 1 green onion, white and green parts thinly sliced
- 1 cup edamame beans
- 3 cups cooked quinoa, white or a combination of red and white
- Peanuts and fresh basil as garnish, optional
For the Dressing:
- ½ cup peanut butter
- ¼ cup low sodium tamari
- 1 tsp. sesame oil
- 1 tsp. olive oil
- 1 tbs. grated fresh ginger
- 1 clove garlic, minced
- 2 tbs. maple syrup
- Up to ½ cup warm water
Directions:
Make the salad dressing: Add peanut butter, tamari, sesame oil, olive oil, grated ginger, minced garlic and maple syrup to a bowl and whisk until smooth. You may need to add water if the dressing is too thick. Set aside.
Put all the salad ingredients in a bowl and toss. Add dressing as needed and mix well. Add peanuts and fresh basil.