Why You’ll Love This Recipe
I like that this slaw balances freshness with heartiness. The quinoa makes it filling enough to stand on its own, while the crisp cabbage and carrots keep it bright and crunchy. The sesame oil and soy sauce give it an Asian-inspired flavor, and the honey adds just the right amount of sweetness. I also appreciate how versatile it is—it works just as well at a picnic as it does for a weeknight dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup quinoa
2 cups water
2 cups shredded cabbage
1 cup shredded carrots
1/4 cup chopped green onions
1/4 cup sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon sesame seeds
Directions
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I rinse the quinoa under cold water.
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I combine the quinoa and water in a pot, bring it to a boil, then reduce the heat. I cover and simmer for 15 minutes.
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I remove the pot from the heat and let it sit for 5 minutes before fluffing with a fork and cooling.
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In a large bowl, I mix the cabbage, carrots, and green onions.
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In a small bowl, I whisk together sesame oil, soy sauce, rice vinegar, and honey.
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I add the cooled quinoa to the vegetable mixture.
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I pour the dressing over the salad and toss everything together.
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I sprinkle sesame seeds on top before serving.
Servings and Timing
This recipe makes 4 servings. The total time is 30 minutes, with 15 minutes of prep and 15 minutes of cooking.
Variations
Sometimes I like to add edamame or chickpeas for extra protein. If I want a spicier kick, I whisk in a little sriracha or chili flakes to the dressing. For a nuttier flavor, I replace the sesame seeds with toasted peanuts or cashews. I also occasionally swap the cabbage for kale or mix in bell peppers for more color.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. Since this slaw tastes great chilled, I don’t usually reheat it. If it seems a little dry after sitting, I drizzle on a touch more sesame oil or soy sauce before serving.
FAQs
Can I make this salad ahead of time?
Yes, I prepare it a few hours in advance and store it in the fridge. It tastes even better once the flavors meld.
Can I use red cabbage instead of green?
Absolutely, red cabbage works beautifully and adds extra color.
How do I make this recipe gluten-free?
I simply use tamari instead of soy sauce.
Can I use a different grain instead of quinoa?
Yes, I sometimes use brown rice, bulgur, or couscous.
What protein can I add to make it a full meal?
I like adding grilled chicken, tofu, or edamame.
Can I leave out the honey?
Yes, I skip it or replace it with maple syrup for a vegan option.
How do I keep the quinoa from turning mushy?
I make sure to cook it just until tender and let it rest before fluffing.
Can I add fruit to this slaw?
Yes, I enjoy adding mandarin oranges or diced mango for a sweet touch.
Does this salad need to be chilled before serving?
No, I serve it at room temperature or chilled—both are delicious.
Can I double the recipe?
Yes, I double or triple it easily for potlucks or gatherings.
Conclusion
This sesame quinoa slaw is one of my go-to recipes when I want something quick, healthy, and full of flavor. I love how the nutty quinoa pairs with the crunchy vegetables and tangy-sweet sesame dressing. Whether I serve it as a side dish or a light main course, it always feels fresh and satisfying in just 30 minutes.
