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.
Servings: 4 servings
Calories: 223 kcal
- 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.
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.