The sesame dressing here is just the best salad dressing ever. It is the one we used to make the crispy asian salad at our friends Kate and Jordans house warming and it was an immediate hit. It comes from the “Engine 2 Diet” book by multi triathlon winner Rip Esselstyn.
Below this recipe is also the ingredients for a Thai Quinoa Salad, these two recipes are very similar so I didn’t feel like they deserved their own pages.
This salad ingredients originates from here. It may be worth trying this dressing one time, as it does look good.
- 3 tables spoons of home toasted sesame seeds (fry them in a pan for about 4 minutes)
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Low-Sodium Tamari
- Smidge Of Water
- 1 (16-ounce) bag coleslaw mix
- 2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
- 1 cup shelled and cooked edamame
- 1 avocado, peeled, pitted and diced
- 1 mango, peeled, pitted, and julienned (or diced)
- 1/2 cup thinly-sliced almonds
- 1/2 cup thinly-sliced green onions (scallions)
Pour over dressing, good to go.
Crunchy Thai Quinoa Salad
- 1 cup quinoa, prepared according to package directions
- 1 red bell pepper
- 1 cup red cabbage, shredded
- 1 carrot, shredded
- 1 cup shelled edamame
- 1 cup green onions, diced (Kate Suggested 2 bunches)
- 1/2 cup cilantro (coriander)
In a small bowl, whisk together Peanut Butter, sesame oil, lime juice, honey, vinegar, soy sauce, ginger, garlic, and salt and pepper.
- 1/4 cup Peanut Butter
- 1/3 cup reduced sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp fresh grated ginger
- 1 tbsp honey
- 2 cloves garlic, minced
- Juice from 1 lime
- Salt and pepper to taste
- Place cooked quinoa in a large bowl and set aside to cool.
- Once quinoa has come to room temperature, add all the vegetables. Pour dressing over top and toss to combine. Serve cold or at room temperature.
- Kate has suggested to garnished with roughly chopped peanuts.