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This Asian Sesame Ginger Slaw isn't your average slaw!  It's heartier due to the addition of quinoa, but also mayo free and lighter with a delicious sesame ginger dressing! #asianslaw #sesameginger #recipe #glutenfree #vegetarian #sides #dressing
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5 from 1 vote

Asian Sesame Ginger Slaw

This Asian Sesame Ginger Slaw isn't your average slaw!  It's heartier with the addition of quinoa, but also mayo free and lighter with a delicious sesame ginger dressing!
Course Side Dish
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 10 minutes
Author Tracy

Ingredients

  • 3 cups red cabbage, shredded
  • 3 cups green cabbage, shredded
  • 1 cup carrot, grated
  • 1 bunch fresh cilantro
  • 4 tablespoons green onions, diced
  • 1 1/2 cup cooked quinoa
  • 1 cup water (for cooking quinoa)
  • 2 tablespoons black sesame seeds, toasted white are ok, black are a little more flavorful
  • 1/3 cup whole cashews, toasted and then chopped

Sesame Ginger Dressing

  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 2 teaspoons honey
  • 3 tablespoons seasoned rice vinegar
  • 1 teaspoon soy sauce
  • 4 tablespoons olive oil
  • 2 tablespoon sesame oil

Instructions

  • Combine quinoa and water to a saucepan and bring to a boil. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off, leave the lid on and allow the quinoa to sit on the burner for a further 5-7 minutes. Remove the lid and fluff with a fork.  Set aside to cool. 
  • Heat a small saute pan to medium and add sesame seeds and toast for 3 minutes stirring occasionally.  Remove from pan and set aside.
  • While pan is still hot, add cashews and toast for 1-2 minutes, stirring often to be sure they do not burn. Remove from pan, set aside to cool, then chop.  
  • Meanwhile while quinoa is finishing, in a small bowl mix together dressing ingredients and add cabbage, carrots, cilantro, green onions, black sesame seeds, and cashews 
  • In a large bowl, add cabbage, carrots, cilantro, green onions, quinoa, black sesame seeds, and cashews and mix.
  • Serve and enjoy or cool in fridge until ready to serve. Can be prepared the night before in advance.