Cabbage Quinoa Salad
User Reviews
5
Cabbage Quinoa Salad
Description
The Cabbage Quinoa Salad is composed of nutty cooked quinoa mixed with shredded purple cabbage and carrot for crunch and color. Diced red bell pepper adds sweetness, while corn kernels contribute pop texture. Thin cucumber slices and sliced green onions provide freshness, and cilantro adds an herbal note. This medley creates a vibrant base offering diverse textures and flavors.
The dressing brings acidity and umami through rice vinegar, tamari (or soy sauce), and freshly squeezed lime juice. Sesame seeds add a subtle nutty flavor and crunchy bite. Maple syrup balances the acidity, though it can be omitted for a sugar-free option. Garlic powder and cayenne pepper give mild savory heat. The salad can be tossed immediately or refrigerated to meld flavors and chill.
This recipe suits a vegetarian or vegan side dish and can be served chilled. It pairs well with grilled meats or as a stand-alone salad. The quinoa adds protein making it more filling. The recipe includes practical tips such as shredding vegetables by hand or food processor, storing salad and dressing separately for freshness, and options for added protein like chickpeas or beans. Leftovers keep well refrigerated for a few days.
Ingredients
- 1 cup quinoa
- 2 cups water
- ½ teaspoon salt sea salt
- 3 cups purple cabbage shredded (approx. half of a small cabbage)
- 1 carrot shredded, large
- 1 red bell pepper diced
- 2 cups corn thawed, frozen
- 1 cucumber quartered lengthwise & sliced, large
- 3 green onions thinly sliced
- ½ cup cilantro chopped (packed cup, or parsley
Dressing Ingredients
- 1.5 tablespoon rice vinegar
- ¼ cup tamari or soy sauce if not avoiding gluten
- 1 lime freshly squeezed
- 2 tablespoons sesame seeds
- 1 tablespoon maple syrup optional
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
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 cabbage and carrots, or pulse in a food processor in short bursts to avoid pureeing.
- For added protein, stir in a can of drained and rinsed chickpeas or black beans.
- Make and store salad and dressing separately in the refrigerator; dress just before serving for best texture.
- Omit the maple syrup in the dressing for a sugar-free version; it adds balance but is optional.
- Use coconut aminos instead of tamari for a soy-free alternative.
- Leftovers keep refrigerated for up to 2 days when dressed, or up to 1 week undressed if stored properly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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