Raiding the larder of ideas.

What one family eats, plans to eat, dreams of eating. Plus, other food and kitchen-related stuff from the home of steak-and-potatoes, pie and fresh green beans from the garden.

Sunday, March 23, 2014

Sweet and Tangy Kale Quinoa Slaw


1/2 cup cooked quinoa*
3 cups finely shredded baby kale
1/4 of a medium head of cabbage, finely shredded (about 2-3 cups)
1/3 cup finely diced seedless cucumber
1 medium carrot, coarsely grated
4 medium-sized scallions (both white and green parts), minced
2 Tablespoons toasted sesame seeds
Fresh ground pepper to taste

1 teaspoon finely grated fresh ginger
Juice of 2 clementines (about 4 Tablespoons)
2 Tablespoons fresh lemon juice
1 Tablespoon rice vinegar
2 Tablespoons extra virgin olive oil

Make a batch of quinoa in advance following instructions on its package. Allow plenty of time for it to cool.

Chop, shred, grate & mince all the remaining salad ingredients, then toss lightly in a large bowl, along with the cooled quinoa.

Been chopping? Nooo, been chopping…

In a small bowl, whisk dressing ingredients together.

Drizzle dressing on salad immediately before serving, or put dressing in a cruet and allow each person to drizzle over his or her individual portion of salad.

Salad and dressing may be prepared up to 2 days in advance and will stay fresh as long as they are separate in the refrigerator. Once they are combined, the mixture is best eaten immediately.

Makes approximately 8 half-cup servings.

*I often prepare far more quinoa than I will need for a meal, and freeze the leftovers so that I will have some left over for these times. If your freezer is overstocked, or you don't have leftover grain & you don't have a lot of time to allow your quinoa to cool, the above link will show you how to cool it to room temperature quickly, too.

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