Recipe by Our Best Bites.
This salad recipe from Our Best Bites has been on my list to try for a while. I finally tried it tonight and was not disappointed! It is crunchy, fresh, filling, and delicious. The recipe is for a single serving, but I did it for the family. The kids ate it too, but I gave them less of the coleslaw mix. I think this would be a great lunch to pack and take to work. :)
Ingredients
1 cup coleslaw cabbage mix1 cup shredded chicken (abt 4 oz) - I used rotisserie
1/2 cup cooked, cooled quinoa
1 green onion, chopped
1/4 cup pre-shelled edamame (This was the hardest ingredient for me to find. I ended up getting it at Trader Joe's, but I'm sure a well-stocked grocery store would probably have it.)
2 tablespoons chopped cilantro
1/4 cup diced cucumber (or celery)
Dressing:
1 tablespoon creamy peanut butter, PB2, or tahini would be good too
1 tablespoon rice vinegar
1 teaspoon olive oil (try our yummy garlic oil!)
1 teaspoon agave or honey
1 teaspoon soy sauce
Other Toppings:
1 tablespoon chopped cashews or peanuts
A squeeze of lime
Instructions
Start the quinoa on the stovetop. (Twice as much broth/water as quinoa, bring to boil, reduce and simmer for 15-20 minutes. Make sure to rinse the quinoa if it isn't pre-rinsed.) Get the edamame out of the freezer to thaw. Cook the chicken if not using rotisserie.
Start the quinoa on the stovetop. (Twice as much broth/water as quinoa, bring to boil, reduce and simmer for 15-20 minutes. Make sure to rinse the quinoa if it isn't pre-rinsed.) Get the edamame out of the freezer to thaw. Cook the chicken if not using rotisserie.
Combine cabbage, chicken, quinoa, onion, edamame, cilantro, and cucumber/celery. Whisk together dressing ingredients and toss with salad. Top with chopped nuts and serve with a squeeze of lime juice.
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