Description
A light, crunchy sesame quinoa slaw tossed with colorful veggies, fresh herbs, and a tangy sesame-ginger dressing — perfect as a side dish or light lunch.
Ingredients
Units
Scale
- 1 cup cooked quinoa (about 1/3 cup dry quinoa)
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp toasted sesame seeds
- 1/4 cup rice vinegar
- 2 tbsp soy sauce or tamari
- 1 tbsp toasted sesame oil
- 1 tbsp olive oil
- 1 tbsp honey or maple syrup
- 1 tbsp fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Cook quinoa according to package instructions. Let cool completely.
- In a large bowl, combine cooled quinoa, shredded cabbages, carrots, bell pepper, green onions, cilantro, and toasted sesame seeds.
- In a small bowl or jar, whisk together rice vinegar, soy sauce, sesame oil, olive oil, honey or maple syrup, grated ginger, garlic, salt, and pepper.
- Pour the dressing over the slaw and toss until everything is evenly coated.
- Serve immediately or chill for 30 minutes to let the flavors meld.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For extra crunch, top with chopped nuts or more sesame seeds before serving.
- Add cooked chicken, shrimp, or tofu to make it a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg