Description
This crunchy cabbage salad is packed with flavor and nutrition, perfect for a light meal or as a side dish.
Ingredients
Scale
- ⅓ cup Cashews (chopped)
- 1 tablespoon Sesame Seeds (black or white)
- 3 cups Red Cabbage (about ⅓ pound, shredded)
- 3 cups Napa Cabbage or Green Cabbage (about ⅓ pound, shredded)
- 1 cup Cooked Quinoa (cooled completely or chilled)
- 1 cup Carrots (about ¼ pound, shredded)
- ¼ cup Fresh Cilantro (chopped)
- 2 Green Onions (thinly sliced)
- ¼ cup Unseasoned Rice Vinegar
- 1 tablespoon Maple Syrup (or preferred sweetener)
- 2 teaspoons Soy Sauce (or Tamari or Aminos)
- 1 teaspoon Fresh Ginger (finely grated)
- 2 cloves Garlic (minced)
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Sesame Oil (light or dark)
- Sea Salt (to taste)
- Black Pepper (to taste)
Instructions
- Toast the nuts and seeds (optional): Heat a small skillet over medium heat. Add nuts and seeds and toast for about 3 minutes, stirring often. Alternatively, preheat oven to 350°F, spread nuts and seeds on a baking sheet, and bake for 3–5 minutes until lightly toasted.
- Prepare the slaw: In a large mixing bowl, combine cabbage, quinoa (cooled), carrots, cilantro, and green onions. Cover and refrigerate until ready to serve. Do not add dressing yet.
- Make the dressing: In a mixing bowl, whisk together rice vinegar, maple syrup, soy sauce, ginger, and garlic. Slowly drizzle in extra virgin olive oil and sesame oil, whisking until fully combined. Season with salt and black pepper to taste. Cover and refrigerate.
- Assemble and serve: Just before serving, add the toasted cashews and sesame seeds to the slaw. Pour the dressing over the salad and toss to coat.
- Storage: Store dressed slaw in an airtight container for up to 24 hours. Undressed slaw can be refrigerated for up to 5 days.
Notes
- This salad can be made ahead of time with the dressing added right before serving for best results.
- Feel free to add other vegetables or proteins to customize your salad.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg