Description
My Crunchy Cabbage and Orange Quinoa Salad is the salad of the summer. Not soggy and full of flavour, it’s also meal prep friendly.
Prep Time: 30 min | Cook Time: 15 min | Total Time: 45 min | Course: Lunch, Salad, Side Dish | Cuisine: American | Keyword: Make Ahead, meal prep, salads | Servings: 6
Ingredients
¾cupuncooked quinoa
2cupsshredded cabbage
¼cupfresh cilantrochopped
1cupshredded carrots
1cupfinely chopped broccoli
1 cupdiced cucumber
¼cupthinly sliced green onion
¼cupchopped cashews
1 navel orangepeeled, and sliced into wedges
1batchorange dressingyou can use this recipe or purchase a store-bought orange dressing!
Instructions
- Cook the quinoa according to package instructions. Once cooked, set it aside to cool.
- Meanwhile, make the orange dressing: whisk together orange juice, orange zest, honey, dijon mustard, salt, black pepper and red wine vinegar until smooth.
- In a large serving bowl, combine the cooked quinoa, shredded cabbage, cilantro, shredded carrots, broccoli,cucumbers and green onions. Drizzle with orange dressing and toss to combine. Garnish with chopped cashews and orange slices.
Notes
My orange salad dressing recipe can be found HERE!
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1.5cups | Calories: 273kcal | Carbohydrates: 46g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 29mg | Potassium: 593mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3.846IU | Vitamin C: 38mg | Calcium: 68mg | Iron: 3mg
