Ginger Carrot-Quinoa Salad with Mint
This salad is an example of the principles of making hearty winter salads put into practice. It's crunchy, fresh and enlivening. It's great topped with cooked shredded chicken breast, too.
For the dressing:
seasoned rice wine vinegar
grated fresh ginger
fish sauce, soy sauce or tamari
red pepper flakes
or more to taste
For the salad:
grated or julienne carrots
very thinly sliced purple cabbage
chopped fresh mint
toasted coconut flakes
To make the dressing, whisk the oil, rice wine vinegar, ginger, fish sauce, salt and red pepper flakes in a small bowl until well blended.
Toss the carrots, cabbage and quinoa in a mixing bowl with 2/3 of the dressing, reserving the rest to drizzle on the salads at the table. (You can prepare this step up to 1 hour in advance.)
Just before serving, add the cilantro and mint and toss well. Taste for seasoning.
Serve the salad topped with the coconut and cashews, garnished with a lime wedge and pass the extra dressing.
Copyright 2021 Lynne Curry