If you’re searching for a vibrant, nourishing, and delightfully crunchy salad to brighten your meals, this Quinoa Cabbage Salad Recipe is an absolute winner. Packed with fresh, colorful ingredients and a tangy-sweet dressing, it brings a perfect balance of textures and flavors to your table. Whether you’re fueling a busy day or looking for a refreshing side, this salad’s wholesome quinoa and crisp cabbage combo creates a satisfying dish that’s as healthy as it is delicious.
Ingredients You’ll Need
The magic of this Quinoa Cabbage Salad Recipe lies in its simplicity—each ingredient plays a crucial role in building flavor, texture, and color without overwhelming your palate. From the tender quinoa to the crunchy cabbage and the zesty dressing, every component works together to create a refreshing and vibrant salad.
- Quinoa (1 cup, rinsed): This protein-rich grain forms the hearty base, adding a delicate nutty flavor and fluffy texture.
- Water or Vegetable Broth (2 cups): Cooking quinoa in broth infuses it with an extra layer of savory goodness, though water works perfectly too.
- Shredded Cabbage (3 cups): Use green or purple for a beautiful crunch and vivid color contrast.
- Shredded Carrots (1 cup): Sweet and crisp carrots brighten the salad and add a lovely orange pop.
- Sliced Green Onions (½ cup): These bring a gentle sharpness that cuts through the richness of the dressing.
- Chopped Fresh Cilantro (¼ cup): Adds refreshing herbal notes that lighten and enhance the salad’s flavor profile.
- Chopped Fresh Parsley (¼ cup): Another fresh herb that complements cilantro with a subtle earthiness.
- Sliced Almonds (¼ cup, optional): For an irresistible crunch and nutty depth, these are a lovely textural boost.
- Dried Cranberries or Raisins (¼ cup, optional): A touch of sweetness that plays beautifully off the savory ingredients.
- Olive Oil (¼ cup): The base of the dressing, it binds flavors together while adding smooth richness.
- Apple Cider Vinegar or Lemon Juice (2 tablespoons): Brings the perfect tang, lifting the salad with bright acidity.
- Honey or Maple Syrup (1 tablespoon): Balances the tartness and adds a gentle, natural sweetness.
- Dijon Mustard (1 teaspoon): Provides a subtle kick and emulsifies the dressing seamlessly.
- Salt and Pepper: Essential seasoning to sharpen and harmonize all other flavors.
How to Make Quinoa Cabbage Salad Recipe
Step 1: Cook the Quinoa
Start by bringing your water or vegetable broth to a boil in a medium saucepan. Once boiling, add the rinsed quinoa, reduce the heat to low, cover, and let it simmer gently for about 15 to 20 minutes. You’ll know it’s done when the liquid is fully absorbed and the quinoa looks fluffy and slightly translucent. Remove it from the heat and give it time to cool—this step ensures it doesn’t wilt the fresh veggies later on.
Step 2: Prepare the Vegetables
While the quinoa is cooking, grab a large mixing bowl and combine your shredded cabbage, shredded carrots, sliced green onions, chopped cilantro, chopped parsley, plus the optional sliced almonds and dried cranberries or raisins if you’ve decided to include those delightful extras. This is where all the beautiful color and texture start to come together, promising plenty of crunch and fresh flavor in every bite.
Step 3: Whisk Together the Dressing
Next, in a small bowl, whisk together olive oil, apple cider vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper. The dressing is the secret to tying all the ingredients together—its bright, tangy, slightly sweet profile perfectly complements the earthy quinoa and crisp cabbage. Whisk until the mixture is smooth and well combined.
Step 4: Assemble the Salad
Add the cooked and cooled quinoa to the veggie bowl, then pour the freshly made dressing over everything. This step is where the salad starts to take shape, blending the fluffy, nutty quinoa with crunchy and tender veggies infused by the vibrant dressing.
Step 5: Toss to Combine
Gently toss the salad ingredients so every bit gets coated with the dressing. Be careful not to mash the quinoa—light tossing helps maintain the salad’s wonderful texture. You want each forkful to have a blend of flavors and that satisfying crisp crunch.
Step 6: Serve and Enjoy
Transfer your Quinoa Cabbage Salad Recipe to a pretty serving dish or individual bowls. Garnish with a sprinkle of extra herbs or sliced almonds if you like, adding a touch of elegance and extra zing. Serve it as a vibrant side or toss in grilled chicken, tofu, or chickpeas to transform it into a fulfilling main course.
How to Serve Quinoa Cabbage Salad Recipe
Garnishes
Fresh herbs like cilantro, parsley, or even a handful of chopped mint add a burst of fragrance and a fresh finish. Toasted almonds or walnuts bring an additional crunchy element that feels indulgent without overpowering the core flavors. For a pop of color, sprinkle some pomegranate seeds or extra dried cranberries on top.
Side Dishes
This salad pairs beautifully with simple roasted vegetables, grilled seafood, or a juicy piece of chicken. It’s also fantastic alongside a bowl of spicy soup or as a fresh partner to curry dishes, balancing richness with its crisp, zesty character.
Creative Ways to Present
For a fun presentation, serve the salad inside hollowed-out bell peppers or lettuce cups. You could also layer it in a clear glass jar for a vibrant packed lunch that stays fresh and colorful. Adding edible flowers on top can elevate the look for special occasions.
Make Ahead and Storage
Storing Leftovers
This Quinoa Cabbage Salad Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually mellow and meld beautifully overnight, making it perfect for prepping in advance. Just give it a quick stir before serving.
Freezing
Because of the fresh veggies and dressing, freezing this salad isn’t recommended. The cabbage and greens would become watery and lose their crunch. For best quality, enjoy it fresh or refrigerated.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t necessary. If you want a warm twist, consider gently heating just the quinoa portion before mixing it with the fresh veggies and dressing.
FAQs
Can I use other grains instead of quinoa?
Absolutely! Bulgur, couscous, or even brown rice can be great substitutes. Keep in mind that the texture and flavor will vary, but the salad will still be delicious.
Is this salad vegan friendly?
Yes, this Quinoa Cabbage Salad Recipe is naturally vegan if you opt for maple syrup instead of honey. It’s a great plant-based option full of nutrients and flavor.
How long does the salad keep its crunch?
If stored properly in the refrigerator, the salad keeps a nice crunch for 2 to 3 days. Adding crunchy toppings right before serving helps maintain that fresh texture.
Can I swap the apple cider vinegar for something else?
Yes, lemon juice is a fantastic alternative and adds a fresh, bright acidity. White wine vinegar also works well if you prefer a milder tang.
Is it okay to add protein to make it a full meal?
Definitely! Grilled chicken, tofu, chickpeas, or even boiled eggs complement the salad perfectly, turning this vibrant side into a satisfying main dish.
Final Thoughts
This Quinoa Cabbage Salad Recipe is one of those delightful dishes you’ll find yourself coming back to again and again. Its lively colors, balanced flavors, and satisfying textures make it a standout on any table. Whether you’re packing lunch, hosting friends, or just craving something fresh and filling, this salad brings joy and nourishment in every bite. Give it a try—you might just discover your new favorite go-to salad!
Print
Quinoa Cabbage Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Healthy, Vegetarian
- Diet: Vegetarian
Description
This refreshing Quinoa Cabbage Salad is a vibrant, nutrient-packed dish combining fluffy quinoa with crunchy cabbage, sweet dried cranberries, and a tangy homemade dressing. Perfect as a light lunch or a colorful side, this salad is easy to prepare and packed with wholesome ingredients that provide a balance of textures and flavors.
Ingredients
Grains
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
Vegetables & Herbs
- 3 cups shredded cabbage (green or purple)
- 1 cup shredded carrots
- 1/2 cup sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
Add-Ins (Optional)
- 1/4 cup sliced almonds (optional, for crunch)
- 1/4 cup dried cranberries or raisins (optional, for sweetness)
Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar or lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook Quinoa: In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool completely.
- Prepare Vegetables: In a large mixing bowl, combine the shredded cabbage, shredded carrots, sliced green onions, chopped cilantro, chopped parsley, sliced almonds (if using), and dried cranberries or raisins (if using). Mix thoroughly to distribute ingredients evenly.
- Make Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until the dressing is smooth and well combined.
- Assemble Salad: Add the cooked and cooled quinoa to the bowl with the vegetables and herbs. Pour the prepared dressing over the salad ingredients.
- Toss to Combine: Gently toss everything together using salad tongs or two large spoons, ensuring the quinoa and veggies are evenly coated with the flavorful dressing.
- Serve: Transfer the quinoa cabbage salad to a serving dish or individual bowls. Garnish with additional chopped herbs or sliced almonds if desired for an extra touch of color and texture.
- Enjoy: Serve the salad as a light side dish or bulk it up by adding grilled chicken, tofu, or chickpeas for a complete, satisfying meal.
Notes
- Make sure to rinse quinoa thoroughly before cooking to remove its natural bitterness.
- You can substitute apple cider vinegar with lemon juice depending on your taste preference.
- The salad tastes best when the quinoa is fully cooled to avoid wilting the cabbage.
- Optional ingredients like almonds and dried cranberries add texture and sweetness but can be omitted for a simpler salad.
- Adjust salt and pepper according to your dietary needs and preference.
- For a vegan version, use maple syrup instead of honey in the dressing.
