An Asian-inspired vegetarian salad made with quinoa, cabbage, edamame, and a spicy sweet dressing.


Recipe Summary

15 mins
10 mins
45 mins
1 hr 10 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

241 calories; protein 7.6g 15% DV; carbohydrates 39.1g 13% DV; fat 6.4g 10% DV; cholesterolmg; sodium 584.9mg 23% DV. Full Nutrition

Reviews (9)

Read More Reviews
14 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 sauce. This is a definite repeat and would highly recommend. Read More
Rating: 5 stars
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 it! Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
I've never written a review although I have found some great recipes on Allrecipes... This one was so good though I had to rave! I only had red quinoa so I used green cabbage for the color contrast and I substituted frozen peas for the edamame (I can't eat soy). It was absolutely delicious just as it was and you could add really any other veggies that you like. The dressing paired with the flavor of the quinoa gave it almost a nutty taste. Yum! Read More
Rating: 5 stars
Fantastic salad! I didn't have sriracha sauce so I used another hot sauce and I also used Keen's dry mustard instead of the one the recipe called for. I can only imagine if I did have all of the exact ingredients how much more amazing this salad would be. Read More
Rating: 5 stars
I added shopped cashews and chic peas Read More
Rating: 5 stars
I will definitely make this again. Terrific!!! Read More
Rating: 5 stars
This was really delicious! I did follow the suggestion below and cook the onions, cabbage and carrots slightly and added a dash of sesame oil. Read More
Rating: 5 stars
I made this for a BBQ get together with friends everyone loved it! The only big change I made was to add in fresh Arugula and julienne the carrots. Read More