Yields 4 Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 10 minsTotal Time 10 minsIngredients
Mandarin Dressing
2 mandarin oranges (juiced)
¼ cup vegetable broth (unsalted, preferably homemade)
2 tbsp organic rice vinegar
1 tbsp organic tamari (reduced sodium or coconut aminos)
1 dash ground ginger
1 dash garlic powder
Sriracha (optional, to taste)
Salad
3 cups organic quinoa (cooked)
1 shredded cabbage (10-ounce bag)
1 shredded carrots (10-ounce bag)
2 red bell peppers (seeded and diced)
1 cup organic edamame (shelled)
1 bunch green onions (sliced)
cashews (or peanuts, optional)
Directions
1 Prepare the Mandarin Dressing: In a small bowl, whisk together all of the ingredients. Set aside.
2 In a large bowl, combine all of the salad ingredients.
3 Pour the Mandarin Dressing over the top and toss to combine.
4 Divide the salad evenly among 4 bowls.
5 Garnish with nuts, if using, and serve.
Chef's Notes
Quinoa Conversion
Gluten-Free
Soy-Free
Ingredients Mandarin Dressing
2 mandarin oranges (juiced)
¼ cup vegetable broth (unsalted, preferably homemade)
2 tbsp organic rice vinegar
1 tbsp organic tamari (reduced sodium or coconut aminos)
1 dash ground ginger
1 dash garlic powder
Sriracha (optional, to taste)
Salad
3 cups organic quinoa (cooked)
1 shredded cabbage (10-ounce bag)
1 shredded carrots (10-ounce bag)
2 red bell peppers (seeded and diced)
1 cup organic edamame (shelled)
1 bunch green onions (sliced)
cashews (or peanuts, optional)
Directions 1 Prepare the Mandarin Dressing: In a small bowl, whisk together all of the ingredients. Set aside.
2 In a large bowl, combine all of the salad ingredients.
3 Pour the Mandarin Dressing over the top and toss to combine.
4 Divide the salad evenly among 4 bowls.
5 Garnish with nuts, if using, and serve.
