As promised! 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.
This recipe is helping me meet my resolution to eat more cruciferous veggies this year (think cabbage, broccoli, Brussels sprouts, etc.), since they’re exceptionally nutritious.
Before you get started, I have some recipe notes for you. If you want to save some prep time, you can use store-bought slaw mix instead of shredding your own vegetables.
You can also leave out the quinoa, for simplicity’s sake or for a more traditional slaw texture. You might need a little less dressing than suggested, but that’s easy enough.
At first, I couldn’t decide if I liked cilantro or parsley better, so I listed them both as options. I preferred the cilantro in leftovers but I know some of you can’t stand the stuff, so if that’s the case, use parsley. I like this slaw best the day it’s made, but leftovers pack great for lunch.
Watch How to Make Perfectly Fluffy Quinoa
Sunshine Slaw with Quinoa
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes (plus 20 minute rest)
- Yield: 6 side servings 1x
- Category: Salad
- Method: Stovetop and by hand
- Cuisine: American
This healthy quinoa slaw recipe is bursting with nutrients and fresh flavor! Yogurt-based honey-mustard dressing brings it all together. Recipe yields 6 generous side servings.
- ½ cup quinoa, rinsed in a fine-mesh colander (or 1 ½ cups leftover cooked quinoa)
- 1 cup water
- ½ cup raw pepitas (hulled pumpkin seeds) or sunflower seeds
- 8 cups mixed shredded vegetables (green or red cabbage, broccoli, cauliflower, kale, Brussels sprouts and/or carrots, or use about 20 ounces store-bought slaw mix)
- 1 small red onion, halved and thinly sliced (about 1 cup)
- ½ cup chopped fresh cilantro or parsley
- 1 cup Sunshine Salad Dressing, or more to taste
- Salt, to taste
- To cook the quinoa: 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 until the quinoa has absorbed all of the water, about 12 to 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
- 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.
- To make sure the onion flavor doesn’t overwhelm the salad, rinse the sliced onion under running water, then let it drain well.
- 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.
- 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.
Make it dairy free: Use dairy-free yogurt when making the dressing.