Winter Red Cabbage & Quinoa Asian Slaw

This Asian-inspired slaw-salad is so delicious, incredibly healthy, and uses local winter produce to boot! It can easily be made in a food processor, or by hand with a grater. Double the recipe if you would like enough for leftovers. This recipe uses mainly pantry ingredients (from a well-stocked pantry). There are black beans for all their goodness-a great source of folate for one, but you could use chickpeas instead, fresh lemon juice for a complete form of Vitamin C and fresh ginger, pumpkin seeds for iron, sesame seeds and 3 of my favourite winter slaw ingredients: carrot; daikon and red cabbage.

Serves 6 as a side, 3 hungry vegetarians, or make a double recipe for lunch for the week!

  • ½ cup dry quinoa, rinsed in a sieve (use sieve for washing black beans)
  • 2 Tbsps Fresh lemon juice (the juice of 1 lemon)

For the Dressing:Red cabbage slaw

  • 7-8 Drops of sesame oil
  • 2 Tbsps Extra virgin olive oil
  • 2 Tbsps Tamari soy sauce or 1-1.5Tbsp of regular soy sauce (use less salt than below if using regular soy sauce)
  • ¼ tsp sea salt

For the Slaw:

Use roughly equal quantities of carrot and red cabbage and about half as much daikon- the total grated amount of veg should equal between 4-4.5 cups:

  • Daikon – a piece about 4 inches long
  • 2-3 carrots
  • Wedge of red cabbage about the size of your hand (shred with knife)
  • Curly parsley
  • ½ to 1 teaspoon piece (skin on) of fresh ginger (frozen also okay if using a processor)
  • 1, 14 oz. can black beans or chickpeas, rinsed in a sieve
  • 1-2 Tbsps pumpkin seeds
  • Sesame seeds for garnish (optional)

quinoa cooling

The How To:

  1. Add the quinoa to 1 cup boiling water in a small saucepan over maximum heat, then cover and reduce the heat to minimum for 10 minutes.
  2. When cooked, and most of the water has evaporated, turn off the heat and leave the lid on for another 5 minutes to help the quinoa ‘fluff-up’.
  3. Use a knife to cut the cabbage wedge in half (so that the cut pieces will be no longer than 2-3 inches long), and finely shred. Add to a large mixing bowl.
  4. Grate the carrot and daikon with the shredding attachment in your food processor and place in the bowl with the cabbage.
  5. Add the lemon juice to prevent the carrots from browning and stir well.
  6. Switch to the blade attachment in the food processor (or chop by hand), and add the parsley and ginger; run the mixer a couple of times, scraping down the sides in between, until parsley and ginger are finely chopped. Add to grated veggies and stir well.
  7. Check on the quinoa, spread out on a plate, or in another large bowl set over cold water to help it cool down even more quickly. Add to the salad when the quinoa has released enough heat not to cook the slaw – about 5 minutes.
  8. Stir the dressing into the slaw, followed by tossing in the rinsed black beans and cooled quinoa.
  9. Top with the pumpkin seeds and sesame seeds for garnish.
Winter Red Cabbage & Quinoa Asian Slaw
Tagged on: