Dressing:

• 3 tablespoons Open Nature® almond or peanut butter* ((unsweetened/unsalted))
• 2 tablespoons maple syrup (or honey)
• 1/4 cup rice vinegar
• 2 tablespoons tamari (or soy sauce)
• 2 teaspoons toasted sesame oil
• 1 clove of garlic minced
• 1 tablespoon fresh ginger grated
• 1 teaspoon chili pepper sauce I used Sriracha – optional
• 1/4 teaspoon coarse sea salt

Salad:

• 3 cups cooked quinoa (warm or cold)
• 3 small carrots (peeled and shredded)
• 1 cup red cabbage (sliced thinly)
• 1 red bell pepper (chopped)
• 5 stalks of scallions (sliced thinly (both green and white parts))
• 2 Persian cucumbers (peeled and cut into small pieces)
• 1 cup edamame or sugar snap peas
• ½ cup fresh cilantro (chopped)
• 1 cup roasted and lightly salted nuts (chopped ( I used cashews and almonds))