Asian Slaw and Quinoa Salad

Asian Slaw and Quinoa Salad

Recipe by Maria VergaraCourse: SaladsCuisine: Asian


Prep time






  • 6 cups red or green cabbage 1 lb, shredded

  • 2 green onions, sliced thin

  • 1 tbsp sesame seeds black or white

  • 1 cup uncooked quinoa cooked

  • 1 cup carrots 1/4 lb, shredded

  • 1/3 cup cashews, chopped

  • 1/4 cup fresh cilantro, chopped

  • For The Sesame Ginger Vinaigrette
  • 2 tbsp sesame oil light or dark

  • 1 tsp fresh ginger, finely grated

  • 1 clove fresh garlic, finely grated

  • 1 tbsp maple syrup or liquid sweetener of choice

  • 1/4 cup extra virgin olive oil

  • 1/4 cup unseasoned rice vinegar

  • kosher salt and pepper, to taste


  • Toast The Nuts And Seeds
  • Preheat oven to 350°; toast sesame seeds and cashews by placing them on a sheet pan in a preheated oven until golden brown (about 3 minutes). Allow to cool and set aside.
  • For The Asian Salad
  • In a large mixing bowl, combine cabbage, cooked quinoa, carrots, cilantro, sesame seeds, cashews, and green onions; cover and refrigerate until ready to dress with vinaigrette.
  • For The Sesame Ginger Dressing
  • In a mixing bowl or lidded jar, mix together rice vinegar, ginger, garlic, maple syrup, salt, and pepper.
  • Slowly drizzle in olive oil and sesame oil, continually whisking until well-blended and creamy.
  • Cover and refrigerate until ready to dress the salad.
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