Description
A refreshing and nutritious Quinoa Cabbage Salad combining fluffy quinoa with crunchy shredded cabbage, carrots, and fresh herbs, tossed in a tangy apple cider vinegar dressing. This light, colorful salad is perfect as a side dish or a wholesome meal when paired with protein.
Ingredients
Scale
Grains
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
Vegetables and Herbs
- 3 cups shredded cabbage (green or purple)
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
Add-ins (Optional)
- 1/4 cup sliced almonds (optional, for crunch)
- 1/4 cup dried cranberries or raisins (optional, for sweetness)
Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar or lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook Quinoa: In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool completely.
- Prepare Vegetables: In a large mixing bowl, combine the shredded cabbage, shredded carrots, sliced green onions, chopped cilantro, chopped parsley, sliced almonds (if using), and dried cranberries or raisins (if using).
- Make Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until the dressing is well combined and emulsified.
- Assemble Salad: Add the cooked and cooled quinoa to the bowl containing the vegetables and herbs. Pour the dressing over all the salad ingredients.
- Toss to Combine: Gently toss all ingredients together until the salad is evenly coated with the dressing, ensuring all flavors are well mixed.
- Serve: Transfer the quinoa cabbage salad to a serving dish or individual bowls. Garnish with additional chopped herbs or sliced almonds if desired for an added pop of flavor and texture.
- Enjoy: Serve the salad as a delightful side dish or enhance it by adding grilled chicken, tofu, or chickpeas to transform it into a satisfying complete meal.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 2 days; add the almonds last to retain their crunch.
- Use vegetable broth instead of water while cooking quinoa for extra flavor.
- Adjust the sweetness of the dressing by varying the amount of honey or maple syrup according to taste.
- For a nut-free version, omit the sliced almonds or substitute with pumpkin seeds.
- Feel free to substitute apple cider vinegar with lemon juice for a fresher citrus taste.
