Cabbage Quinoa Salad
User Reviews
5.0
30 reviews
Excellent
Cabbage Quinoa Salad
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This cabbage quinoa salad is nutrient dense and delicious, topped with a tangy, fresh dressing that's ready in no time.
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Ingredients
- 1 cup quinoa
- 2 cups water
- ½ teaspoon sea salt
- 3 cups purple cabbage shredded (approx. half of a small cabbage)
- 1 large carrot shredded
- 1 red bell pepper diced
- 2 cups frozen corn thawed
- 1 large cucumber quartered lengthwise & sliced
- 3 green onions thinly sliced
- ½ cup Cilantro or parsley chopped (packed cup)
Dressing Ingredients
- 1.5 tablespoon rice vinegar
- ¼ cup tamari or soy sauce if not avoiding gluten
- 1 freshly squeezed lime
- 2 tablespoons sesame seeds
- 1 tablespoon maple syrup optional
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
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Instructions
- In a small pot, add the quinoa, water and salt and bring to a boil over high heat. Then reduce heat and simmer for 10-12 minutes, until the water is absorbed. Set aside and let cool slightly.
- In a large bowl, combine all the chopped veggies and the cooled quinoa and mix well.
- Add all the dressing ingredients in a small jar or bowl and mix. Then pour the dressing over the salad and mix to combine.
- Refrigerate for 1 hour prior to serving to chill. Or enjoy immediately if preferred.
Notes
- Use a box grater or shredding tool to shred the cabbage and carrots.
- If using a food processor, work in batches and pulse to prevent over processing. You want shredded cabbage and carrot, not pureed.
- For added protein, add a can of drained and rinsed chickpeas or black beans to the mix.
- If planning ahead, make and store the salad and dressing in separate containers in your fridge. Dress the salad the same day you plan to enjoy it, for best texture.
- For sugar free, skip the maple syrup in the dressing. If you can have some sugar, I do recommend it to balance the acidity. However, both ways taste great.
- For soy free, use coconut aminos to replace the tamari.
- Leftovers keep refrigerated for 2 days. To keep longer, store the dressing separately and do not dress the entire salad. The undressed salad will keep refrigerated for up to 1 week.
Nutrition Information
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Calories
155cal
(8%)
Carbohydrates
28g
(9%)
Protein
6g
(12%)
Fat
3g
(5%)
Sodium
648mg
(27%)
Potassium
416mg
(12%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
2295IU
(46%)
Vitamin C
43.9mg
(49%)
Calcium
66mg
(7%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155cal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Sodium | 648mg | 27% |
| Potassium | 416mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 2295IU | 46% |
| Vitamin C | 43.9mg | 49% |
| Calcium | 66mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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