INGREDIENTS
2 cups
Carrots
2/3 cup
Green onions
1
bag Red cabbage
1 tbsp
Honey
1
Honey vinaigrette, Asian
1 tsp
Soy sauce
2 cups
Quinoa, cooked
1 pinch
Salt and black pepper
2 tbsp
Sesame seeds
3 tbsp
Rice wine vinegar
1/8 tsp
Sesame oil
1/3 cup
Vegetable oil
1/2 cup
Almonds, toasted