Do you ever buy Asian salad kits at the grocery store? I know, they’re awesome, right?! But, do you ever think “I could easily make this, and for a fraction of the cost”…? Well, I created an Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette recipe to do juuuuust that. It looks like a slaw and eats like a salad.
Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette
I’m not messing around today…I want you to know, right off the bat, the advantages of making your own slaw-salad kit:
- Control your ingredients (variety, quantity, freshness, organic, less salt and sugar).
- Cross-utilize ingredients with other meals (very cost-effective).
- Cutting inherent costs by not using expensive, pre-made kits.
- Invest a little time, get a giant bowl of healthy dividends in return.
- Purchase pre-shredded vegetables and whip this up even quicker (slightly more expensive, but worth it).
- Add cooked chicken breast or pork and it suddenly becomes dude-food. Seriously, my dude goes crazy for this salad with rotisserie chicken breast added to it.
Here’s how I make my own Asian Quinoa Slaw Salad kit:
- cook the quinoa in 15 minutes and cool. Meanwhile…
- make the vinaigrette
- chop veggies
- toast the nuts
- toss all together and serve immediately; OR keep vinaigrette separate and store tossed veggies in an air-tight container; toss with vinaigrette when ready to serve.
Want to slice or shred veggies at top speed?
Invest in a food processor (here’s the one I own and LOVE). Trust me, if you like veggies and don’t want to pay top dollar for pre-cut veggies, the food processor is a brilliant solution. You’ll get years of return from it! If you have ANY questions about it, please let me know…I’m happy to answer!
Other tools you’ll find useful for this recipe:
- chef knife
- cutting board
- salad spinner (to wash leafy produce)
- Mandolin slicer (if no food processor)
- 2 quart saucepan with lid (for quinoa)
- 8oz narrow mouth canning jar (as a dressing shaker)
- Bamboo Salad Bowl and Salad Hands Set
You can make this recipe up to two days in advance, just keep the dressing separate until ready to use.
Can I make this during winter?
Winter-schminter…we can still eat the rainbow! Produce such as cabbage, carrots, onions, and cilantro will deliver decent flavor and texture..even during the dark months.
If you love that sexy bamboo bowl I’m sporting here, it’s available here to view or purchase. I loooove mine! (Just an FYI, if you purchase anything through my site, I do receive a tiny commission at no cost to you).
Here are the ingredients you’ll need to make this recipe:
- shredded cabbage
- cooked quinoa
- sesame seeds
- green onions
- Sesame ginger vinaigrette (recipe follows)
Oh, and need I mention the greatness that is QUINOA?! Wow, what would we do without that tiny, little, protein-packed, grain?! I knew about it back in the day…during the hippies’ second-coming in the 90’s. Didn’t care for it much back then, but we weren’t nearly as innovative with ingredients as we are today!
Here’s the recipe for Sesame Ginger Vinaigrette (makes 3/4 cup):
- 1/4 cup Rice Vinegar
- 1 tsp fresh Ginger (finely grated)
- 1 clove Garlic (finely grated)
- 1 Tbsp Honey (or any unprocessed sweetener)
- pinch of Salt and Pepper
- 1/3 cup Olive Oil
- 2 Tbsp Sesame Oil
- In a bowl, whisk together RICE VINEGAR, GINGER, GARLIC, HONEY, SALT, and PEPPER.
- Slowly drizzle in the OLIVE OIL and SESAME OIL
- Cover and refrigerate until ready to use (note: I store my homemade dressings in these 1/2 pint canning jars with plastic lids.
Check out my latest recipe video:
Vegan Thai Coconut Vegetable Curry – get the recipe HERE
Check out my other healthy, Asian-inspired eats:
My Chopped Thai Salad with Chili Ginger Vinaigrette is a salad “meal” great for lunch or dinner! I also have a very popular recipe for Sesame Kale Noodles…comes together in about 20 minutes. And if you’re under the weather at all, or just want a super-quick, cheater Pho-style soup, check out my Feel Better Pho. It’s actually made with my Crazy Easy Asian Soup Broth recipe. Those should keep you busy for a while. All of these recipes are simple, I promise!
About my recipes: MORE plant, LESS animal...that's my jam.
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