Easy Quinoa Cabbage Salad
This crunchy cabbage salad is made with raw cabbage, black beans, carrots, quinoa and sunflower seeds, topped with a honey vinegar dressing. So wholesome and delicious!
Servings: 6 servings
Ingredients
- 2 ¼ cups cooked quinoa (see Notes below)
- 2 ½ cups shredded cabbage
- ½ cup shredded carrots (optional- if skipping, add an additional ½ cup cabbage)
- 1 can black beans, drained
- ⅓ cup roasted sunflower seeds (see Notes below)
Dressing:
- ⅓ cup oil
- ⅓ cup apple cider vinegar
- 1 tbsp. + 1 tsp balsamic vinegar
- 2 tbsp. honey or sugar
- ½ tsp. salt
- 1 clove garlic, minced (or 1/4 tsp. granulated garlic)
Instructions
- Add all of the salad ingredients to a bowl.
- Whisk together dressing ingredients.
- Add the dressing to the cabbage salad and toss together until everything is fully mixed.
Notes
- If you want to cook your own quinoa, you will need ¾ cup of uncooked quinoa to get the 2 ¼ cups this recipe requires.
- If you would like to roast your own sunflower seeds, these instructions are helpful.
- If making ahead, wait to add the sunflower seeds until ready to serve since they tend to get a bit soft once they sit with the dressing.