Grab that large mixing bowl and toss in both types of cabbage-that gorgeous purple-red and the paler green create the most beautiful base! Add your shredded carrots, those thinly sliced green onions, and the radishes. Just looking at that rainbow of veggies makes me hungry!

Make sure your quinoa is completely cooled before adding it to the mix. I like to cook mine with a little less water than usual for this recipe-about 1¾ cups water to 1 cup quinoa-so it stays fluffy and distinct. Gently fold it into your veggie mixture.

In your small bowl, combine the rice vinegar, maple syrup (game-changer alert: so much better than plain sugar!), soy sauce, and that freshly grated ginger. Don’t even think about using powdered ginger here, y’all-fresh is non-negotiable for that zingy flavor! Add the minced garlic, then slowly whisk in both oils. The miso paste goes in last-it adds this incredible umami depth that’ll make people wonder what your secret ingredient is!

Pour that liquid gold dressing over your slaw mixture. Use tongs or two large spoons to gently toss everything together until every bit of veggie is glistening with dressing. Take your time here-nobody wants a bite of dry cabbage!

Now sprinkle on those chopped cashews, the fresh cilantro, and toasted sesame seeds. Give it one more gentle toss. That combination of colors and textures is absolutely gorgeous-this is definitely an Instagram-worthy dish!

Here’s my number one tip-cover that bowl and pop it in the fridge for at least an hour before serving. I know it’s tempting to dive right in, but that little bit of chilling time lets all those flavors mingle and develop. It’s worth the wait, I promise!