Gluten-free and vegan salad bowls for all of the spring barbeques. Plus, edible bowls! —kristie
Large red cabbage
Stalks of celery
Fresh snow peas
Carrots (peeled if not organic)
1/4 + 1/2 cups
Fresh basil leaves
Raw tahini paste
Low sodium soy sauce
Good quality oilve oil
Sesame Oil (I used toasted, but for a raw bowl use raw sesame oil)
In This Recipe
Bring two cups of water to a boil. Add quinoa and continue to boil for five minutes. Lower heat to a simmer and keep cooking until the water is gone, about twenty minutes. Let the quinoa sit for five minutes and then fluff with a fork. set aside to cool.
Core the cabbage. Cut in half and make bowls out of one side by slowly peeling thick layers. Cut the other side of the cabbage into small pieces, place in a bowl. Peel the carrots and dice them (I like to keep the vegetables fairly big if I am going to dress them and possibly have left overs. Soggy vegetables are gross) and place them in bowl. Cut the celery into matchsticks and then dice. Place the celery in the bowl. Mince the basil leaves and add them to the bowl. Mix all ingredients and set aside.
Add kimchi, fresh basil leaves, tahini, soy sauce, rice vinegar, olive oil, agave nectar, toasted sesame oil, juice of one lime, and juice of one lemon to blender or food processor and blend well.
place sesame seeds on a baking tray and bake until brown (skip the toasting for a raw bowl)
Add the dressing to the vegetables and mix well. Fill the cabbage bowls half way with the quinoa, then fill the rest of the way with the salad. Top with a sprinkle of toasted sesame seeds. Enjoy!