One of the reasons I love cooking is the constant flow. Sure, there are recipes I never change. But, a recipe I may have loved years ago can also morph and chang into something new. This quinoa slaw is a perfect example. It’s a combination of two different recipes from the site that have worked themselves into one. Yes, it’s like a slaw but with the bulk of quinoa and almonds, it’s easily a lunch salad.
A tangy cabbage slaw that makes for an easy side dish or a solid packed lunch with help from quick cooking quinoa.
- 3 tablespoon soy sauce
- 3 tablespoon seasoned rice vinegar
- 1/2 tablespoon ginger paste (or finely minced ginger)
- zest and juice from one lime
- 1 tablespoon minced garlic
- 1 tablespoon sugar (or honey)
- 1 teaspoon sriracha (optional)
- 2 cups loosely packed red cabbage
- 2 cups loosely packed green cabbage
- 1 cup shredded carrots
- 1/2 cup sliced scallions
- 1 cup thinly sliced green peppers
- 1 cup cooked quinoa
- 1/2 cup toasted almond slices
- In a small bowl, whisk together all the ingredients for the dressing. If you want a little sweeter- try adding more sugar.
- In a large bowl, combine remaining ingredients through the quinoa. Toss and pour in the dressing. Toss again until the cabbage is coated. Cover and let sit for 30 minutes or more.
- Add the almonds, toss again, and serve.
Tips & Tricks: For a better flavor and texture, allow the cabbage/dressing to sit for an hour or two before serving.
Nutrition: see the information.
- Calories: 223
- Sugar: 9.2
- Sodium: 734
- Fat: 10.1
- Carbohydrates: 27.9
- Fiber: 6.9
- Protein: 8.6
- Cholesterol: 27.9
Sesame: I like to occasionally add a small splash of toasted sesame oil to the dressing and toasted sesame seeds in place of the almonds.
Peanuts: Similar to the sesame variation, add a splash of toasted peanut oil to the sauce and a few roasted peanuts in place of the almonds.
Grains: Swap the quinoa for really any of your favorite grains. I like the crunch of the cabbage and tend to shy away from chewier grains. Millet, freekeh, and bulgur all work well.
Summer Rolls: Use this quinoa slaw in summer rolls for an easy, hand-held wrap.
Noodles: Toss this slaw with cooked udon or soba noodles for a solid cold-noodle salad bowl.
I love cabbage salads, especially ones that sit in the dressing for a bit. Cabbage holds the crunch that greens can’t and most of the time, I like dishes like this quinoa slaw better the next day. A few of my favorite cabbage recipes: