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    Home » Recipes » Salads & Dressings

    Cabbage Quinoa Salad + Oil Free Vinaigrette

    Published: Mar 17, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    1.2K shares
    JUMP TO RECIPE

    This cabbage quinoa salad is chock-full of nutrients with quinoa and veggies as the star. Then topped with a tangy, fresh, vinaigrette that’s ready in no time. It makes enough to feed a crowd, and tastes great chilled, or at room temperature. Perfect for potlucks and gatherings.

    Serving dish with purple cabbage salad inside.

    This recipe was originally published in January 2019. It has been updated for content and photos.

    This beautiful dish is colourful and will be the star of your next event. It really screams “eat the rainbow.”

    The dressing has a touch of Asian flair, using rice vinegar, sesame seeds, tamari and freshly squeezed lime juice for a fresh and tangy flavour.

    Salad dressing being poured on top of cabbage salad

    How to make it

    Gather your salad ingredients.

    Bowl of corn and raw quinoa with a cucumber, carrot, red pepper and purple cabbage around it.

    Add the quinoa, water and salt to a small sauce pot and bring to a boil over high heat. Once boiling, reduce heat to simmer until the liquids are absorbed. Then set aside to let cool slightly. Meanwhile, chop up all your veggies. (photo 1)

    Add the cooked quinoa and all the chopped veggies to a large serving dish or bowl. (photo 2)

    Then combine all the dressing ingredients in a small bowl or jar and mix well. (photos 3-4)

    Image collage with salad ingredients in serving dish and dressing being made.

    Pour the dressing over your cabbage quinoa salad and mix to evenly coat. (photos 5-6)

    Salad dressing being poured over salad and then mixed.

    Chill for 1 hour in the refrigerator or serve immediately.

    Cabbage quinoa salad in large serving platter.

    What substitutions can I make?

    • Sub green cabbage for purple, if preferred, or a combo of both.
    • Use any colour of bell pepper you prefer. I like red, orange or yellow for sweetness. But if you prefer green, go for it.
    • If you don’t like quinoa, use another grain such as barley or brown rice. You could also use couscous, if preferred, although technically not a grain.
    • For soy free, use coconut aminos to replace the tamari.
    • Hate cilantro? Use fresh parsley, mint, dill or chives instead.

    FAQs

    Is quinoa healthy?

    Yes! Quinoa is a tiny seed that’s rich in fiber and minerals, making it a healthy and nutritious plant based food. It’s naturally gluten free and easily fits into a healthy diet.

    Can I make it in advance?

    Yes, you may fully prepare your salad and the dressing and refrigerate separately until the day you’re serving, for optimum freshness and to preserve more crunch and texture.

    How long does it keep?

    Since using mostly sturdy veggies here, you may keep this cabbage quinoa salad dressed in the refrigerated for up to 2 days before starting to get soggy.

    Expert Tips

    • Use a box grater or shredding tool to shred the cabbage and carrots.
    • If using a food processor, work in batches and pulse to prevent over processing. You want shredded cabbage and carrot, not pureed.
    • For added protein, add a can of drained and rinsed chickpeas or black beans to the mix.
    • If planning ahead, make and store the salad and dressing in separate containers in your fridge. Dress the salad the same day you plan to enjoy it, for best texture.
    • For sugar free, skip the maple syrup in the dressing. If you can have some sugar, I do recommend it to balance the acidity. However, both ways taste great.

    More delicious vegan salad recipes

    • Coleslaw Salad w/ Thai Peanut Dressing
    • Cranberry Broccoli Salad w/ Poppy Seed Dressing
    • Quinoa Pasta Salad [Healthy + Low Cal]
    • Mexican Corn Salad (Elote Salad)
    • Vegan Cobb Salad with Tangy Cheesy Dressing
    • Vegan Chicken Salad

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    📖 Recipe

    Serving dish with purple cabbage salad inside.

    Cabbage Quinoa Salad

    This cabbage quinoa salad is nutrient dense and delicious, topped with a tangy, fresh dressing that's ready in no time.
    5 from 10 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 27 minutes minutes
    Course: Salad, Side Dish
    Cuisine: American, Canadian
    Servings: 8 servings
    Calories: 155kcal

    Ingredients

    • 1 cup quinoa
    • 2 cups water
    • ½ teaspoon sea salt
    • 3 cups purple cabbage shredded (approx. half of a small cabbage)
    • 1 large carrot shredded
    • 1 red bell pepper diced
    • 2 cups frozen corn thawed
    • 1 large cucumber quartered lengthwise & sliced
    • 3 green onions thinly sliced
    • ½ cup cilantro or parsley chopped (packed cup)

    Dressing Ingredients

    • 1.5 tablespoon rice vinegar
    • ¼ cup tamari or soy sauce if not avoiding gluten
    • 1 freshly squeezed lime
    • 2 tablespoons sesame seeds
    • 1 tablespoon maple syrup optional
    • ½ teaspoon garlic powder
    • ¼ teaspoon cayenne pepper
    Prevent your screen from going dark

    Instructions

    • In a small pot, add the quinoa, water and salt and bring to a boil over high heat. Then reduce heat and simmer for 10-12 minutes, until the water is absorbed. Set aside and let cool slightly.
    • In a large bowl, combine all the chopped veggies and the cooled quinoa and mix well.
    • Add all the dressing ingredients in a small jar or bowl and mix. Then pour the dressing over the salad and mix to combine.
    • Refrigerate for 1 hour prior to serving to chill. Or enjoy immediately if preferred.

    Notes

    Use a box grater or shredding tool to shred the cabbage and carrots.
    If using a food processor, work in batches and pulse to prevent over processing. You want shredded cabbage and carrot, not pureed.
    For added protein, add a can of drained and rinsed chickpeas or black beans to the mix.
    If planning ahead, make and store the salad and dressing in separate containers in your fridge. Dress the salad the same day you plan to enjoy it, for best texture.
    For sugar free, skip the maple syrup in the dressing. If you can have some sugar, I do recommend it to balance the acidity. However, both ways taste great.
    For soy free, use coconut aminos to replace the tamari.
    Leftovers keep refrigerated for 2 days. To keep longer, store the dressing separately and do not dress the entire salad. The undressed salad will keep refrigerated for up to 1 week.

    Nutrition

    Calories: 155kcal | Carbohydrates: 28g | Protein: 6g | Fat: 3g | Sodium: 648mg | Potassium: 416mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2295IU | Vitamin C: 43.9mg | Calcium: 66mg | Iron: 2.3mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    1.2K shares

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    Comments

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    1. Mollie

      April 18, 2022 at 9:48 am

      5 stars
      made for Easter 2022, delicious! easy except for chopping involved. super healthy, not a bad thing in it. made exactly like recipe. would make again and not change a thing!!

      Reply
      • Rosa

        April 19, 2022 at 11:10 am

        Thrilled you enjoyed Mollie!

        Reply
    2. Anna Vincent

      January 13, 2022 at 2:26 pm

      5 stars
      This was delicious as a salad and a warm bowl!
      It’s been brutally cold where I live, so I sautéed the veggies, added peas and teriyaki sauce and added to warmed up quinoa. It was delicious!!

      Reply
      • Rosa

        January 14, 2022 at 9:07 am

        Thanks so much for sharing Anna! Thrilled you enjoyed!

        Reply
    3. Dee

      March 08, 2020 at 5:56 pm

      5 stars
      Made this tonight without quinoa because I’m just not a fan but it was delicious with just the remaining ingredients. That dressing has quite the kick and went perfectly!! Thanks so much Rosa!

      Reply
      • Rosa

        March 08, 2020 at 7:57 pm

        Thanks so much for taking the time to leave a review Dee. I’m thrilled you enjoyed the salad and dressing. 🙂

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients and under 400 calories per serving with many gluten-free and oil-free options. Occasional cheat days included. 😉

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