Easy Asian Quinoa Salad
Try this Easy Asian Quinoa Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 2 tablespoons sesame seeds
- 2 cups shredded carrots
- 1 teaspoon soy sauce
- 1/8 teaspoon sesame oil
- pinch of salt and black pepper
- 2 cups cooked quinoa (i used red quinoa)
- 2/3 cup thinly-sliced green onions
- 1/2 cup slivered or sliced almonds toasted
- asian honey vinaigrette (see below)
- 1/3 cup vegetable oil (or any cooking oil)
- 1 tablespoon honey (or agave to make this vegan)
- 3 tablespoons rice wine vinegar
- 1 (16-ounce) bag shredded red cabbage (or about 4 cups shredded cab
- Carbohydrate 7.6199966683326 g
- Cholesterol 0 mg
- Fat 7.63775000375995 g
- Fiber 3.04266664438879 g
- Protein 3.67056000161701 g
- Saturated Fat 0.783729166950527 g
- Serving Size 1 1 -8 serving (81g)
- Sodium 28.0820000005873 mg
- Sugar 4.57733002394382 g
- Trans Fat 0.420105000207702 g
- Calories 108 calories
To Make The Slaw: Toss all ingredients together until combined. Serve immediately, or refrigerate in a sealed container for up to 1 day. To Make The Asian Honey Vinaigrette: Whisk all ingredients together until combined.
