Ingredients1 h 10 m servings 335 cals
- Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.
- Mix cabbage, carrots, edamame, and green onions together in a large bowl.
- Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.
Per Serving: 335 calories; 10.8 g fat; 46.2 g carbohydrates; 15.9 g protein; 0 mg cholesterol; 594 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was excellent! I did end up doubling the vinegar for our liking but we like things a little more tart than most. This was healthy, fresh, and very pleasing to the eyes. I highly recommend ...
I love this recipe! I’ve made it several times for various groups and it always gets rave reviews. I use frozen soybeans. Other than that I just follow the recipe , which is unusual for me.
Wow delicious! I did lightly saute the red/purple cabbage and carrots in sesame oil and enjoyed this recipe warm with the light crunch rather than the hard crunch. I loved the flavour of the sau...