Spicy Red Cabbage and Quinoa Slaw

Red Cabbage and Quinoa Salad from Big Girls Small Kitchen

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I am a consistent pupil of exactly what to have for lunch. With this little salad, I think I’ve actually reached a new grade level. It’s light but significant, fun yet daily, vibrant and full of vegetables. Like kale, cabbage is a great base for a make-ahead salad because it ends up being more scrumptious the longer it marinates (instead of soggier).

I serve a slaw of some type at nearly every summer celebration I host or contribute to. Cabbage is simultaneously hearty and cheap, so getting a head or two before a party, slicing it up, and dressing the shreds indicates you’ll have a vegetarian-friendly, healthful hit on your hands without a lot of work done or money invested. Succeed.

Over the years, I have experimented with various slaw dressings, from cool, creamy mayo-based sauces to sweet vinaigrettes punctuated with fresh natural herbs. This one, instilled with ginger and cayenne pepper, made tangy with rice vinegar, and sweetened with some sugar, has actually constantly been among my favorites. You heat up the dressing before putting it over the cabbage, a method that snags the rawness from the veggie and leaves it silky yet crispy.

When lunch rolls around, however, a side-dish-style slaw isn’t constantly enough. The genuine advancement right here is the evidently random handful of cooked quinoa, which gives the slaw heft, protein, and the carbohydrates you require to get through the afternoon. A generous portion of peanuts matches the Southeast Asian-inspired flavors and contributes both even more protein and more crunch.

Would you make this for lunch? Or do you’ve a current favorite summertime brownish bag lunch? I ‘d enjoy to hear.


Spicy Red Cabbage and Quinoa Slaw

Serves 1

This is easily doubled, tripled, quadrupled to make for a group. The various other variable is the quinoa-if you ‘d such as to make this salad even more significant, it’s fine to increase the proportion of quinoa to cabbage.

2 tsps minced ginger
1 tbsp soy sauce
2 tbsps rice vinegar
1 1/2 tbsps sugar
1 tbsp toasted sesame oil
1 tablespoon safflower, canola, or grapeseed oil
1/4 tsp kosher salt
1 birdseye chile pepper, very finely sliced, or a pinch red pepper flakes
About 1/4 red cabbage, trimmed and shredded on a mandolin or cut very finely with a knife (yielding 2 packed cups)
1 / 4 onion, very finely sliced on a mandolin or with a knife
1 other veggie, sliced very finely (I such as a turnip, radish, small carrot, red pepper, or cucumber-chef’s selection!)
1/2 cup cooked quinoa
1 / 4 cup salted peanuts, chopped

Combine the ginger, soy sauce, vinegar, sugar, sesame oil, safflower oil, salt, and chile in a small saucepan and set over medium heat, whisking to dissolve the sugar. It’ll come to a boil quickly, so keep an eye on it. Let the dressing boil for just a couple of minutes, then turn off the heat.

Meanwhile, incorporate the cabbage, onion, and your vegetable of option in a medium mixing bowl. Pour the hot dressing over the veggies and stir to combine. Stir in the quinoa and many of the chopped peanuts. Stir once again. Garnish with the peanuts. You can eat instantly, or refrigerate approximately 2 days before consuming.