This recipe originated from a thought for fried rice. I did not want to make it as complicated (not that fried rice is complicated, but this is crazy simple). I put some of the dressing on the bottom of a quart mason jar, then the grain, then vegetables. Its a perfect to go container!
2 carrots, shredded
1 cup shredded or thinly sliced red cabbage
1 cucumber, diced small
2 green onions, sliced thin
3/4 cup toasted sesame oil
1/4 cup rice vinegar or white wine vinegar
Tsp grated ginger
1. Mix oil, vinegar, honey, ginger and salt in a bowl.
2. Mix all of the vegetables together and add half the dressing. Reserve other half for another salad.
3. Serve over the coconut quinoa, while the quinoa is hot or cold.