How do you choose a salad recipe? I mean, yeah, I know, we all go to Pinterest for some inspiration. But how do you select “the winner of the day”? You are probably looking for something specific: to use up lettuce sitting in your fridge, or something to take a picnic, or to work for lunch, maybe salad as a side dish or even to have salad as a main dish for a light dinner. And for every situation you’d have different requirements: light or filling, colorful or sustaining room temperature.
But I have a salad recipe that is good for any situation. It is light, but nutritious, colorful and can keep at room temp for a day and would not wilt like a leafy green salad.
What is this magic salad? Cabbage and quinoa salad with Asian dressing. With just 5 main ingredients plus dressing it brings interesting flavor, packed with proteins and other nutrients.
Of course in many ways the incredible nutritional value of this quinoa salad comes from these amazing grain-like seeds. 1 cup of cooked quinoa contains 8 g of protein. It also devilers a full range of amino acids and a dozen of vitamins and minerals. Gluten-free feature comes as a bonus.
Cabbage and carrots are nearly the cheapest vegetables you can find and they bring a generous load of vitamin C and other minerals. Toss in some almonds for healthy fats – and voila, you super awesome quinoa salad is ready! Just dress it with some soy sauce, rice vinegar, sesame seed oil and fresh ginger for a hint of Asian cuisine.
Why is this salad great?
- It’s light and does not leave you with a heavy feeling in the stomach
- It’s nutritious and is packed with plant based protein
- It keeps well at room temperature and does not wilt
- It’s bright, colorful and tasty
- It’s fairly cheap
Of course, one could argue that quinoa is not that cheap, but if you keep an eye on specials and stack on it, you can get this super-food for a bargain. I rarely pay full price for quinoa packs and usually buy 2 or even 3 kg of it at once.
- 1 cup cooked quinoa
- ¼ head of red cabbage
- 1 large carrot
- 1 bunch of green onions
- 1 large handful if almonds
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- ½ Tbsp honey
- 1 tsp minced fresh ginger
- 1 tsp sesame seed oil
- 2 Tbsp olive oil
- Shred the cabbage, cut carrot into matchsticks, chop green onions, coarsely chop almonds.
- Mix all salad ingredients in a large bowl. In a small bowl combine all dressing ingredients, mix well. Toss the salad with dressing.
- Store in the fridge, serve cold or at room temperature.