I had a privilege of teaching a cooking class for my friend, Marsha Foster with Freedom Dreamer Photography. It was so much fun and I really enjoyed the experience and the great people that were involved. I made several summer salad dishes that I am happy to share with each of you here. I really liked this Asian Salad recipe. It is full of flavor and can be made for any occasion. It is colorful and very tasty. I made modifications from the original, here, to be more budget friendly and fit my families needs. In many instances there are short cuts that can be made to make this recipe faster, however, I like to buy as many veggies as I can fresh. But there are times when we all get in a pinch and need a salad or a dish to make quickly. In this recipe, I chose to leave the salt and pepper out, as I cooked the quinoa in veggie broth before adding it to the salad. The salt in the quinoa made it well balanced, so no salt was needed. This salad was a hit and I hope that each of you find it to be the same. Enjoy. Here is the video of this salad from the cooking class.
Asian Quinoa Salad
This salad has lots of flavor and a feast for the eyes. Crunchy and yet very tasty. Perfect for any occasion.
Servings: 6 people
- 1- 16oz bag shredded red cabbage about 4 cups shredded cabbage
- 2 cups cooked red quinoa pre-rinse quinoa
- 2 cups shredded carrots
- 2/3 cup thinly-sliced green onions
- 1/2 cup slivered or sliced almonds toasted
- 2 Tbs sesame seeds
- 1/3 cup vegetable oil or any cooking oil - I prefer coconut oil (tasteless)
- 3 Tbs red wine vinegar
- 1 Tbs. Agave Honey for those that are not vegan
- 1 tsp. soy sauce gluten-free
- 1/8 tsp. sesame oil optional
- Pinch salt and pepper optional
- Toss all ingredients together until combined.
- Whisk all dressing ingredients together until combined. Then pour dressing on salad, mix, and serve