Asian Quinoa Slaw

asian slaw (1 of 1)

After a few busy weeks of birthday parties, dinners out and events to attend I have been trying to eat lots of steamed veggies and salads – all about balance right? Have to even out the red wine and the cheese somehow! Hehe

I’m always coming up with new and different salads ideas, trying different combinations and hoping for a winner. I’ve been making this one a lot lately as it makes a big batch that last for a few days so great for lunches

This Asian slaw is great for BBQs served with some honey soy chicken or teriyaki salmon steaks. It’s light and healthy and seriously delicious

What you’ll need

½ cup red quinoa
¼ purple cabbage
¼ wombok cabbage
2 carrots
1 red bell pepper
3 tbsp coriander
6 spring onions
1 large red chilli
1 birdseye chilli (optional)
¼ cup sesame seeds
1 clove crushed garlic
¼ cup sliced raw almonds
2 tbsp sesame oil
2 tbsp soy sauce
4 tbsp white wine vinegar
1.5 tbsp honey

How to

– Place quinoa into a medium saucepan with 1 cup of water or stock, bring water to boil, reduce to low heat and cover and simmer for 15-20 minutes until most of liquid has been absorbed. Add more water if needed. Fluff with a fork and leave covered to cool
– While quinoa is cooking chop veggies, shredding cabbages as finely as possible and chopping carrots and bell pepper into matchsticks and add to a large salad bowl
– Dice spring onion and chillies and mix through salad
– In a non stick frying pan with no oil toast the sesame seeds with the crushed garlic until fragrant and lightly browned and set aside to cool
– In the same dry pan lightly toast the sliced almonds until golden and set aside
– To mix the dressing add all dressing ingredients in a glass jar with a lid and shake well
– Mix in the quinoa, sesame seeds and nuts to the salad and mix well
– Add ½ the dressing and mix through tasting as you go. Add remainder of dressing and extra chilli if desired

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