CopyCat Zaxby’s Asian Slaw

Ingredients

Slaw Ingredients:
3 cups Shredded Red Cabbage about ⅓ pound
3 cups Shredded Napa Cabbage or Green Cabbage about ⅓ pound
1 cup Fluffy Cooked Quinoa
1 cup Shredded Carrots about ¼ pound
2 Green Onions finely sliced
¼ cup Fresh Cilantro Leaves roughly chopped
⅓ cup Chopped Cashews
¼ cup Sliced Radishes
1 tablespoon Toasted Sesame Seeds black or white

Sesame Ginger Dressing Ingredients: yields about ⅔ cup
¼ cup Mild Rice Vinegar unseasoned
1 tablespoon Pure Maple Syrup
2 teaspoons Soy Sauce or Tamari
1 teaspoon Finely Grated Fresh Ginger Root
2 cloves Garlic minced
3 tablespoons Extra Virgin Olive Oil
1 tablespoon Dark or Light Sesame Oil
½ teaspoon White Miso Paste
Sea Salt to taste
Freshly Ground Black Pepper to taste

Directions

First things first. Grab a large bowl and toss in your shredded red and napa cabbage. The vibrant colors already look stunning! Add your shredded carrots, sliced green onions, and radishes. Toss everything together gently to combine.

If you haven’t prepared quinoa yet, it’s easy. Rinse one cup of quinoa under cold water. Then, cook it according to instructions—typically 2 cups of water for every cup of quinoa.

Bring to a boil, cover, and simmer until fluffy. Once done, fluff with a fork and let it cool. Mix it into your vegetable bowl.

In a separate bowl, whisk together the rice vinegar, maple syrup, soy sauce, ginger, and minced garlic. Add the olive oil, sesame oil, and miso paste. Stir until everyone is well blended. Adjust with salt and pepper to taste.

Pour your dressing over the slaw. Mix gently until every veggie is coated with that delicious dressing. It’s like giving your slaw a spa treatment!

To finish off the dish, sprinkle chopped cashews and toasted sesame seeds on top. This adds that satisfying crunch we all crave.