Quinoa Vegetable Slaw With Peanut Dressing

I have not been shy about my love of salads. I am, however, an admitted salad snob. My husband agrees. I like my salads to taste good and to look good. Appearance matters. Making a salad look appetizing should not be that complicated: vegetables in their natural states are inherently pretty, given the variety of vivid colors, shapes, and textures.

I have credited my mom for my love of salads. Early exposure is key. Because of this exposure, there are not many vegetables that I don’t like. This is a slaw salad I developed mainly around my love of quinoa and cabbage. The cabbage salad I posted when I first started blogging remains one of my most popular posts, and I stand by it as a solid, easy, salad option that even kids will eat.

This quinoa vegetable slaw is similar. The main star in this salad is red cabbage.  Using thin slices makes it less tough and more delicate. Quinoa also features prominently.  I use quinoa a lot. Quinoa is the only food (of vegetable origin) that provides all the essential amino acids, trace elements, and vitamins, equating its protein quality to that of milk. This stuff is a rock star in the culinary world. Carrots, peppers, scallions, and cilantro add color, flavor, and texture.  A light peanut sauce (with just a touch of heat) brings this slaw together nicely without weighing it down and overwhelming it.

When making a slaw salad like this, don’t overdress it.  It’s not a coleslaw, it’s a salad–and that’s important to remember.  Drizzle the dressing, and serve the rest on the side. Diners can always add more, but you don’t want to lose the crunch factor. This simple gluten-free salad is a versatile one and can be served with just about anything. In warmer months, I like to serve this with my soft-shell crabs. In the cooler months, I pair it with crispy chicken breasts or grilled fillet.