Asian Toasted Sesame Vegetable Salad

A veggie salad (with optional Quinoa) that pairs perfectly with anything asian inspired.  If you include the Quinoa it is a great alternative to fried rice!  Packed with lots of veggies and a light Asian Toasted Sesame Dressing.  Nothing boring about this dish! This recipe serves four as a side dish.

Ingredients:

• Veggies
• 1/3 c sugar snap peas, halved
• 1/3 c fresh green beans, in thirds (or use frozen or canned)
• 1/4 c fresh carrots sliced to ~ 1/4"
• 1/2 c fresh chopped broccoli (can sub frozen)
• 1/4 c red bell pepper, large dice
• 1 T red onion, finely diced
• 2 green onion, chopped
• 1/2 c purple or green cabbage, sliced finely
• 2 T chopped cilantro
• Dressing
• 1/3 c KRAFT Lite Asian Toasted Sesame Dressing
• 1 T sriracha
• 1 T hoisin
• 1 1/2 T rice wine vinegar
• 1/2 T low sodium soy sauce
• 1/2 tea sesame oil
• 1/2 T sugar
• 1 T sesame seeds
• 2 T slivered almonds
• Quinoa (optional)
• 1/2 cup dried quinoa - cooked to package instructions.  I like to use low sodium chicken stock instead of water and add black pepper and 1 clove fresh garlic.

Directions:
- Steam sugar snap peas, carrots, broccoli and green beans (if using fresh) until slightly tender using a steamer basket in a pan over medium high heat for ~5-10 mins.  You want a little bit of a crunch in the salad but not raw.  If using frozen or canned of any of the above, thaw or drain before adding to salad.
- Combine steamed veggies with raw veggies (red bell pepper, red onion, green onion and cabbage in a medium bowl.
- Whisk together dressing ingredients in a small bowl until sugar is dissolved
- Add dressing to veggies and toss until combined.
- If adding quinoa, add the cooked quinoa to the veggies and dressing
- Stir and salt and pepper to taste.  Serve at room temperature.

Finished Salad

Raw veggies mixed together