This delicious salad is quick to prepare and completely customizable to your personal tastes. I love the color and crunch of purple cabbage, and try to choose a rainbow of fresh vegetables to add – whatever I have on hand!
Quinoa adds protein and fiber to this salad, and I usually add chopped almonds or cashews for extra crunch. The simple dressing brings everything together.
- Purple cabbage
- Red, orange, or yellow bell pepper
- Sugar snap peas
- Chopped radishes
- Chopped cashews, almonds, or peanuts
- Quinoa (or any other grain or rice if you want to make it heartier) – optional; you could even cook some soba or ramen noodles to make it a noodle salad
- 1/4 cup rice wine vinegar
- 2 Tbsp. sesame oil
- 1 Tbsp. soy sauce (or tamari if gluten free)
- 1 Tbsp. maple syrup (or honey if not vegan)
- 1 1/2 Tbsp. sesame seeds
- Garlic (either 1/4 tsp. dried or 1 minced garlic clove)
- Ginger (either 1/4 tsp. dried or 1 inch piece of fresh grated ginger)
- Sriracha if you want it a bit spicier!
- Chop veggies and nuts (if using).
- Cook the quinoa or other grain of choice; let cool.
- Whisk the ingredients for the dressing in a small bowl.
- Toss to combine.
I try to choose a rainbow of colored vegetables for this salad, but you can get creative and use any type of veggies that you prefer.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 132Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 338mgCarbohydrates: 18gFiber: 2gSugar: 4gProtein: 4g
Nutritional information is estimated and may vary per preparation.