Asian-style Shredded Vegetable and Quinoa Salad

For Asian Coleslaw:

In a large bowl, toss cabbage, carrots, scallions, cilantro and salt together. Season with fresh pepper to taste.

In a separate bowl, whisk together vinegar, sesame oil, soy sauce, brown sugar, ginger, and garlic until thoroughly mixed and smooth Taste; adjust seasoning if necessary.

Pour dressing over shredded vegetables and gently toss to combine. Serve immediately or chill for several hours. Sprinkle with sesame seeds just prior to serving. Enjoy.

For Quinoa Salad:

In a medium pot, set over medium-high heat, bring vegetable broth to a boil. Add rinsed quinoa, cover, reduce heat and simmer, until the liquid is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and cool to room temperature.

Transfer to a large bowl and gently stir in the vegetables, cilantro, feta and raisins. Season to taste with salt and pepper.