A true vitamin powerhouse, this cabbage and quinoa salad brings together two types of cabbage: tender fresh green cabbage and vibrant fermented cabbage. Quinoa, revered by the ancient Incas as the 'golden grain,' adds a pleasant nutty note and serves as a complete source of plant-based protein. Using fermented cabbage (sauerkraut) with beets and horseradish eliminates the need for vinegar, filling the salad with natural tanginess and gut-friendly probiotics. This dish delights not only your taste buds but also your eyes with its beautiful contrast of pink and green hues.
A healthy and nutritious salad with quinoa and two types of cabbage is the perfect choice for a light and wholesome lunch.
Ingredients
- 50 g (1.8 oz) quinoa
- 300 g (10.5 oz) green cabbage
- 100 g (3.5 oz) fermented cabbage (sauerkraut with beets and horseradish)
- 50 g (1.8 oz) carrot
- A few sprigs of cilantro or parsley
- 20 g (0.7 oz) extra virgin olive oil
- Sea salt and soy sauce
How to Make Cabbage and Quinoa Salad
Pour the quinoa into a saucepan, add water, and stir. Drain the water through a fine-mesh sieve, as quinoa grains are very small. Add 130 ml (4.4 fl oz) of cold water and a pinch of salt to the rinsed grains. Bring to a boil, then cover with a lid. Simmer over low heat for 18 minutes. Leave the quinoa in the pot for another 5 minutes, covered with a kitchen towel.
The quinoa should turn out fluffy. After cooking, let it rest a bit under a kitchen towel.
Shred the green cabbage thinly. The finer the cabbage shreds, the tastier the salad. Sprinkle the cabbage with a pinch of salt and massage it with your hands to soften it and help it absorb the juices better.
It is important to shred the fresh cabbage as thinly as possible and lightly massage it with salt to soften.
Add the fermented cabbage to the fresh one. In this recipe, we use fermented cabbage (sauerkraut) with beets and horseradish—it is incredibly flavorful, sharp, and zesty. You can easily make this kind of cabbage at home in just 3-4 days. Fermented vegetables keep well in the fridge for a long time without spoiling, and nutritionists note their incredible safety and health benefits.
Fermented cabbage with beets gives the salad not only a zesty flavor but also a beautiful pink hue.
Scrub the carrot well and peel it using a vegetable peeler. Grate the peeled carrot on a fine grater. Add the grated carrot to the cabbage.
The juicy carrot complements the flavor and makes the salad even richer in vitamins.
Finely chop a few sprigs of parsley, cilantro, or dill. Add a tablespoon of the chopped herbs to the salad.
A handful of fresh herbs will add a beautiful aroma and brightness to your dish.
Mix the vegetables well and fold in the cooked quinoa. You can add warm grains to this cabbage salad; it works perfectly and will not ruin the crispness. By the way, you can cook a cup of quinoa ahead of time, store it in the fridge, and add it to salads as needed. Cooked quinoa stays fresh in the refrigerator for 4-5 days.
You can add the quinoa even while it is warm; it absorbs the vegetable juices perfectly.
Drizzle with extra virgin olive oil. You can add a bit more oil if you aren’t counting calories. For a lighter recipe yielding 2-3 servings, 20 g (0.7 oz) of oil is just right.
Use extra virgin olive oil to maximize the health benefits and flavor.
Season the salad with a high-quality soy sauce. Soy sauce offers a perfect balance of sweet and salty notes. This recipe uses dark soy sauce, which is thick and features a rich flavor. Just 1/4 teaspoon is enough to season a large portion of the salad.
High-quality soy sauce replaces salt and provides a deep, rich umami flavor.
Toss the vegetables thoroughly with the seasonings, and let the salad rest for a few minutes so the ingredients mingle and soak up the juices.
Thoroughly mix all the components and let the salad rest for a few minutes to allow the flavors to meld.
Transfer the cabbage and quinoa salad to a serving bowl. Serve immediately. It tastes absolutely incredible with a slice of dark rye bread!
Serve the salad immediately after preparation while the vegetables retain their crisp texture.
This cabbage and quinoa salad is best served immediately to enjoy the contrast in textures, though it keeps beautifully in the fridge for up to 24 hours. The vegetables marinate in the dressing, becoming even more flavorful while maintaining their signature crunch. For a heartier meal, try serving it with a slice of toasted rye bread or add a handful of toasted sunflower seeds for extra aroma. If you want to experiment with the flavor palette, swap the olive oil for sesame oil or add a bit of grated ginger to the dressing for an Asian-inspired twist. Remember that the quality of your soy sauce directly affects the final result, so choose thick varieties with natural ingredients. This salad makes a fantastic standalone snack or a light side dish for baked fish.
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