sesame ginger quinoa coleslaw

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This gorgeous asian-inspired salad is perfect on its own or topped with baked tofu, sliced hard boiled egg, sliced grilled chicken or shrimp. Packed with protein and fibre, it will keep you going all afternoon. Pre-cook your quinoa to throw this together last-minute.

Sesame Ginger Quinoa Coleslaw
  1. 1 c quinoa, rinsed and drained
  2. 2 c water
  3. 4 c very thinly sliced or shredded cabbage (use red or green cabbage or both) 1.5 c coarsely grated carrot
  4. 1 c edamame (shelled and lightly cooked)
  5. 3 green onions, sliced
  6. 3 tbsp sesame oil
  7. 3 tbsp white wine vinegar
  8. 1 tbsp low sodium soy sauce or tamari
  9. 1 tsp honey
  10. 1 tsp ground ginger (or 1 tbsp fresh grated ginger)
  11. 1 clove garlic, crushed
  12. 1/4 tsp sea salt
  13. 1/4 tsp pepper
  14. black or white sesame seeds, for garnish (optional)
  1. Bring quinoa and water to boil in medium saucepan, cover, and reduce heat to simmer. Let cook about 18 minutes, then remove from heat and let cool.
  2. In a large bowl, combine cooled quinoa, cabbage, carrot, edamame, and green onions.
  3. In a small bowl or glass measuring cup, whisk together sesame oil, vinegar, soy sauce, honey, ginger, garlic, salt and pepper.
  4. Pour dressing over salad mixture and toss to combine well. Garnish with a sprinkle of sesame seeds, if using.
  5. Makes about 8 cups.
simple balance


3 thoughts on “sesame ginger quinoa coleslaw”

    1. Hi Sean – It can be purchased frozen (already shelled) and cooks quickly like frozen peas would. Basically you can put it in boiling water for 5 minutes or so and then drain, or put in a microwave-safe bowl with some water and cook for a couple of minutes.

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