ASIAN COLESLAW

As with all my slaws, the sturdiness of these veggies means that this slaw will keep for up to 6-7 days in your refrigerator, so you can have a healthy lunch, snack or dinner on hand at any given point!  Pairs well with steak, chicken or salmon, which is especially handy for those nights where you have 10 min to get something on the table!

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PREP TIME:  10-20 min

MAKES:  9-10 cups

INGREDIENTS

FOR THE SALAD:

  • 1 head of cabbage, trimmed and shredded (1 pound /500 g shredded)

  • 2 carrots (150-200 g when shredded)

  • 2 sweet red bell peppers*, shredded

  • 2 green onions/scallions, finely diced from the white end up to the point the where the darkest green hue starts

  • 1 ½ to 2 tsp salt (to taste)

  • ¾ cup (180 ml) SUPER DELUXE Asian Salad Dressing

 

FOR SERVING:

  • 1 cup black quinoa, cooked & cooled

  • Bean sprouts

  • Chopped almonds

  • Fresh cilantro (coriander) leaves

MAKE THE SALAD

 

Mix all salad ingredients together in a large bowl, move into an air-tight container and let sit in the refrigerator for at least 2 hours for the flavors to mix and the vegetables to soften.

 

COOK THE QUINOA

 

Rinse and drain the quinoa and follow the cooking instructions on the package.  Fluff with a fork and let cool.​

SERVE

 

Mix together desired amounts of quinoa and slaw in a serving bowl and top with bean sprouts, chopped almonds and fresh cilantro/coriander (or mint) for a super-packed, super-food salad!

 

Recipe & Photo Credit:  Cathy Menees

COOK'S NOTES

INGREDIENTS: 

In Holland we get these lovely *sweet bell peppers that are long in shape.  If you don't have those in your region, no worries, just use regular red bell pepper.

 

Bean sprouts go off quickly, so only buy a small amount and use within 1-2 days.

 

Chop up a bunch of almonds so that you have them on hand for a few weeks to quickly add to this or any other salad – they will last a long time.

 

TIME-SAVING PREP TIPS:

Buy pre-shredded cabbage and carrots (or any pre-cut coleslaw mix) to save time.  Cutting bell peppers and green onions is quick and easy.  I keep cooked quinoa on hand as well as a double batch of the Asian sauce, as I use both for a lot more than just this salad!

 

KITCHEN BUDDIES: 

If using a whole head of cabbage, a food processor makes quick work of shredding the cabbage and the carrots.  Don't use it on the bell peppers - they are too 'soft and wet' and you'll end up with a pile of wet shreds.  Use a sharp knife on the peppers for nice, clean slivers.

 

 

STORAGE:

I store the quinoa separately from the slaw for 2 reasons 1) so that it retains its bite and 2) I like to add cooked quinoa to soups and omelets, as well a ‘crust’ for fish or chicken.  It’s just good to have on hand!

 

While this salad can keeps for 5-6 days in the fridge, the natural juices of the vegetables will start to seep out into the salad, which is nice in terms of moisture, but it can dilute the salt-taste in the dressing.  So after a few days, you'll probably want to season with a bit more salt to taste at the point of serving.

 

EAT THIS:  This is one of those meals that ticks ALL boxes in terms of antioxidants, protein, fiber, metabolism boosters, gluten-free etc.  Just eat it.

Chickpea and Quinoa Tabbouleh