Easy Asian Quinoa Salad

Recipe from GimmeSomeOven.com



  • 1 (16-ounce) bag shredded red cabbage (or about 4 cups shredded cabbage)
  • 2 cups cooked Village Harvest red quinoa
  • 2 cups shredded carrots
  • 2/3 cup thinly-sliced green onions
  • 1/2 cup slivered or sliced almonds, toasted
  • 2 tablespoons sesame seeds
  • Asian honey vinaigrette (see below)



  • 1/3 cup vegetable oil (or any cooking oil)
  • 3 Tablespoons rice wine vinegar
  • 1 tablespoon honey (or agave, to make this vegan)
  • 1 teaspoon soy sauce
  • 1/8 teaspoon sesame oil
  • pinch of salt and black pepper


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.

More Recipes