Asian Quinoa Salad
You’ll love the refreshing flavors of this Asian Quinoa Salad recipe. It’s a simple Asian cabbage slaw salad with quinoa all tossed in a delicious ginger dressing. This quinoa cold salad is super quick and easy to make and your whole family will love it!
This Asian cabbage slaw salad with quinoa is fresh, light, and perfect to serve as a side dish or a vegan main. It also travels well, so it’s perfect to take along to a barbecue or potluck.
For this healthy quinoa cold salad recipe, we start by making the quinoa, then whisking together the ingredients for the dressing. Then all that’s left is to chop a few veggies and toss the whole thing in your favorite salad bowl and serve.
Asian Quinoa Salad Recipe
This Asian quinoa salad recipe uses pretty much the same ingredients as you’d find in an Asian cabbage salad, but we’ve tossed in some quinoa for extra protein, iron and fiber so you could either serve this salad as a healthy side or vegan main.
- Red cabbage
- Green cabbage
- Cooked quinoa
- Fresh cilantro
- Purple onion, sliced
- Asian ginger salad dressing
Find the printable recipe with measurements below.
How to Make Asian Cabbage Slaw with Quinoa
- Whisk Dressing – Combine the ingredients in a mason jar, seal the lid, and shake well.
- Cook Quinoa – Combine dried quinoa and water to a saucepan and cook over low heat for 15-20 minutes. Remove from heat and set aside for another 15-20 minutes before fluffing with a fork. Here’s a link how to make quinoa so it turns out perfect and fluffy every time.
- Prepare Vegetables –
- Toss Salad – In a large mixing bowl, combine the cabbage, quinoa, carrots, cilantro, onion and almonds. Add enough Asian salad dressing to lightly coat and toss to combine.
Asian Quinoa Salad Dressing Recipe
This quinoa cold salad is tossed in a quick and easy dressing that comes together in about 5 minutes. You’ll want to chill it in the refrigerator for 5-10 minutes before serving so the flavors have a chance to blend together..
- Orange juice
- Extra virgin olive oil
- Seasoned rice vinegar
- Honey or pure maple syrup
- Fresh ginger
- Toasted sesame oil
How to Make Asian Quinoa Salad Dressing
- Add ingredients to mason jar – Add the ingredients for the Asian dressing to a mason jar. Tightly seal the lid and shake to combine. Or add the ingredients to a bowl and whisk to combine.
- Season – Season with salt and freshly ground black pepper to taste.
- Refrigerate – Refrigerate before serving.
This Asian Quinoa Salad is filling enough to enjoy as a light meal, but you can also toss in grilled, baked or boiled chicken. It also makes a nice side served with grilled fish, burgers, sandwiches and quesadillas.
Benefits of Cabbage
Cabbage is a great source of vitamin C and vitamin B6, manganese, dietary fiber, potassium, vitamin and B1. And even though it’s not as popular as kale or broccoli, cabbage is a nutrient dense cruciferous vegetable worthy of your attention. The gorgeous vibrant purple hue of red cabbage comes from anti-inflammatory phytochemicals called anthocyanins. It also contains potent antioxidant and anti-cancer compounds called isothiocyanates—chemicals that give a boost to the body’s own natural detoxification process. Cabbage is also rich in lutein and zeaxanthin which help promote eye health and vitamin K, which is important for bone metabolism and to help ward-off Alzheimer’s disease.
Looking for More Cabbage Recipes
Check out all my healthy salad recipes.
Looking for More Quinoa Salad Recipes?
- Best Quinoa Salad
- Quinoa Black Bean Salad
- Southwest Quinoa Salad
- Mediterranean Quinoa Salad
- Crunchy Quinoa Tabbouleh Salad
- Beet Kale Quinoa Salad
- Mango Arugula Quinoa Salad
- 3 cups red cabbage, sliced thin
- 3 cups green cabbage, sliced thin
- 1 cup cooked quinoa
- 1 cup carrot, shredded
- 1/2 cup fresh cilantro, chopped
- 1/3 cup almonds, sliced
- 1/4 cup purple onion, sliced
For the Orange Ginger Vinaigrette
- 1/4 cup orange juice
- 1/4 cup extra virgin olive oil
- 1/4 cup seasoned rice vinegar
- 3 tablespoons honey or pure maple syrup
- 2 tablespoons ginger, grated or finely minced
- 2 tablespoons toasted sesame oil
- 1 clove garlic, finely minced
- In a large mixing bowl, combine the cabbage, quinoa, carrots, cilantro, onion and almonds.
- Add enough Orange Ginger Vinaigrette to lightly coat and toss to combine.
For the Orange Ginger Vinaigrette
- Add the ingredients for the vinaigrette to a mason jar. Tightly seal the lid and shake to combine. Or add the ingredients to a bowl and whisk to combine.
- Season with salt and freshly ground black pepper to taste.
- Refrigerate until ready to use.
Amount Per Serving: Calories: 225Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 63mgCarbohydrates: 24gFiber: 5gSugar: 13gProtein: 4g
theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.