Ingredients

• 1 cup cooked quinoa
• 2 cups shredded carrots (about 2 carrots)
• 2 cups thinly sliced purple cabbage
• 1 red bell pepper, thinly sliced (about 1” in length)
• 6 green onions, chopped
• 1 cup cilantro, chopped
• 1 cup packed kale, coarsely chopped
• 1 jalapeno pepper, minced
• 1/2 cup raw cashews, toasted and chopped

DRESSING

• 1/4 cup extra-virgin olive oil or avocado oil
• 1/4 cup fresh lime juice
• 2 tablespoons coconut aminos
• 2 tablespoons maple syrup
• 2 tablespoon of toasted sesame oil
• 1 teaspoon salt