Sunshine Slaw

By Tracy

6 Person

50 Minutes

0 Calories

Here’s the first salad made with my new salad dressing obsession. It’s colorful, nutrient-rich and full of fresh flavor. The creamy yogurt-based honey-mustard dressing straddles the line between creamy and vinegar-based slaws, and quinoa mediates the crunch. This slaw is refreshing and unique, and I can’t keep going back for more. It’s the perfect recipe for making with your leftover vegetables since you can use any combination you’d like.

Ingredients

salt
1/2 cup chopped fresh cilantro
1 cup small red onion, halved and thinly sliced
1/2 cup raw pepitas
1 cup water
1/2 cup quinoa, rinsed in a fine-mesh colander
1 cup carrots
1 cup brussels sprouts
1 cup kale
1 cup cauliflower
1 cup broccoli
3 cups green or red cabbage

Method

01

Combine the rinsed quinoa and the water in a small saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook the quinoa for about 12 to 15 minutes. Remove from heat, cover, and let the quinoa rest for 5 minutes.
02

Meanwhile, toast the pepitas in a small skillet over medium heat, stirring frequently, until fragrant and making little popping noises, about 5 minutes. Set aside to cool.
03

To make sure the onion flavor doesn’t overwhelm the salad, rinse the sliced onion under running water, then let it drain well.
04

In a large serving bowl (seriously, use your biggest bowl!), combine the shredded vegetables, drained onion and cilantro. Add the cooled quinoa and pepitas. Drizzle the dressing on top and toss to mix.
05

Let the slaw rest for 20 minutes before serving (this is key to great flavor), then season to taste with salt, and stir in more dressing if desired. This slaw is best the day it’s made, but it keeps well in the refrigerator, covered, for up to 4 days.

Related Tags

Sunshine Slaw

4.2

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Prep Time 25 Mins
Cook Time 25 Mins
Total Time 50 Mins

02 Ingredients

salt

1/2 cup chopped fresh cilantro

1 cup small red onion, halved and thinly sliced

1/2 cup raw pepitas

1 cup water

1/2 cup quinoa, rinsed in a fine-mesh colander

1 cup carrots

1 cup brussels sprouts

1 cup kale

1 cup cauliflower

1 cup broccoli

3 cups green or red cabbage

03 Method

Step 1

Combine the rinsed quinoa and the water in a small saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook the quinoa for about 12 to 15 minutes. Remove from heat, cover, and let the quinoa rest for 5 minutes.

Step 2

Meanwhile, toast the pepitas in a small skillet over medium heat, stirring frequently, until fragrant and making little popping noises, about 5 minutes. Set aside to cool.

Step 3

To make sure the onion flavor doesn’t overwhelm the salad, rinse the sliced onion under running water, then let it drain well.

Step 4

In a large serving bowl (seriously, use your biggest bowl!), combine the shredded vegetables, drained onion and cilantro. Add the cooled quinoa and pepitas. Drizzle the dressing on top and toss to mix.

Step 5

Let the slaw rest for 20 minutes before serving (this is key to great flavor), then season to taste with salt, and stir in more dressing if desired. This slaw is best the day it’s made, but it keeps well in the refrigerator, covered, for up to 4 days.

04 Author

Tracy

647 Recipes

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