Quinoa and Napa Cabbage Slaw with Lemon Vinaigrette

Napa cabbage has a sturdy texture and fun, curly leaves. It isn’t as bitter as regular cabbage and is positively gorgeous in this simple side salad.

INGREDIENTS:

3 C thinly sliced Napa cabbage

¼ C densely packed chopped Italian leaf parsley

¼ C densely packed chopped cilantro

1/3 C golden raisins

¼ C chopped pecans (better if you toast the pecans first in a fry pan, dry)

¼ t good curry powder (buy from a spice store. Try to avoid the supermarket basic brands. They’re too sweet!)

½ t kosher salt

¼ t black pepper

Vinaigrette: 3 T lemon juice, 1 T rice wine vinegar, 2 T olive oil, 1 t yellow mustard, 1 T white sugar, ½ t kosher salt, ¼ t black pepper. Blend well.

METHOD:

• Cook quinoa and cool completely.
• Place in bowl with cabbage parsley, cilantro, raisins, pecans, salt and pepper, and the curry powder. Keep salad cold until ready to serve.
• Make vinaigrette and add to salad right before serving.