Directions
- 1Cut up the ingredients: cucumbers, purple cabbage, carrots, red pepper, scallions.
- 2Toss them in a big bowl along with edamame and cooked quinoa.
- 3Prepare the dressing by mixing grated ginger, garlic, scallions, light soy sauce, lemon juice, honey, sesame oil, brown sugar, and sesame seeds.
- 4Pour the dressing over the ingredients.
- 5Stir it all together.
- 6Add Korean chili flakes.
- 7Mix well and let it sit in the fridge to allow the flavors to combine.
Ingredients
- 1.5 cups cooked Quinoa
- 1 12oz bag fully cooked edamame
- 5 cucumbers
- 0.25 head purple cabbage
- 2 carrots
- 1 12oz fully cooked red pepper
- 1 tbsp ginger
- 2 garlic cloves
- 0.5 bunch scallions
- 6 tbsp light soy sauce
- 1 tbsp lemon juice
- 1 tbsp honey
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- 2 tbsp sesame seeds
- 2 tbsp Gochugaru Chili Flakes
Equipment
knifecutting boardbig bowlwhiskmeasuring scalelemon juicer
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