Purely Spring Magazine | April 2014

asian spring salad Serves: 4 ½ cup quinoa, cooked ½ small white cabbage, shredded 1 medium carrot, peeled and shredded a handful of pea shoots, sliced in half 2 scallions, sliced (white and beginning green parts only) ½ cup cilantro, roughly chopped ¼ cup packed mint, chiffonade cut ½ cup sesame wasabi dressing ¼ cup cashews, toasted 2 tablespoons sesame seeds 1. In a large bowl, combine all ingredients except for toasted cashews and toss with dressing.

2. Garnish with extra herbs, pea shoots, toasted cashews and sesame seeds.