Asian-style Shredded Vegetable and Quinoa Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
6
- For Asian Coleslaw
- 3 cups green Cabbage (shredded)
- 1 cup red Cabbage (shredded)
- 1 cup Napa cabbage (shredded)
- 1 cup shredded carrots
- 3 scallions (rinsed; trimmed and chopped)
- ¼ cup fresh cilantro (chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 3 Tbsps seasoned Rice wine vinegar
- 1 Tbsp toasted sesame oil (to taste)
- 1 ½ Tbsps soy sauce
- 1 ½ Tbsps brown sugar
- 1 Tbsp peeled ginger (minced)
- 2 cloves garlic cloves (peeled and minced)
- For Quinoa Salad
- 1 cup Quinoa (rinsed)
- 2 cups Vegetable broth
- 1 english Cucumber (peeled and diced)
- 1 cup fresh, diced Mushrooms
- 1 red Bell pepper (rinsed trimmed and finely diced)
- 2 Tbsps fresh, snipped cilantro
- ⅔ cup Feta (drained and diced)
- ½ cup Golden raisins
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- For the Dressing
- 2 Tbsps good olive oil
- 1 tsp minced or crushed garlic cloves
- 2 Tbsps Red wine vinegar
- 1 Tbsp fresh cilantro (finely chopped)
- 1 fresh lemon
Preparation steps
1.
For Asian Coleslaw:
2.
In a large bowl, toss cabbage, carrots, scallions, cilantro and salt together. Season with fresh pepper to taste.
3.
In a separate bowl, whisk together vinegar, sesame oil, soy sauce, brown sugar, ginger, and garlic until thoroughly mixed and smooth Taste; adjust seasoning if necessary.
4.
Pour dressing over shredded vegetables and gently toss to combine. Serve immediately or chill for several hours. Sprinkle with sesame seeds just prior to serving. Enjoy.
5.
For Quinoa Salad:
6.
In a medium pot, set over medium-high heat, bring vegetable broth to a boil. Add rinsed quinoa, cover, reduce heat and simmer, until the liquid is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and cool to room temperature.
7.
Transfer to a large bowl and gently stir in the vegetables, cilantro, feta and raisins. Season to taste with salt and pepper.
8.
Whisk together dressing ingredients and drizzle over salad. Squeeze lemon juice over the top. Gently toss. Serve at room temperature or chill in the refrigerator for 2 to 3 hours.
