Chinese 5-Spice Quinoa and Cabbage Salad


Nothing makes me happier than when I create a recipe from my own creative devices. Such was the case with this Chinese 5-Spice Quinoa and Cabbage Salad. We had an abundance of cabbage on hand, so I decided to start there. I sautéed it with some onion, garlic and ginger, adding the red pepper at the end. The only challenge was perfecting the dressing. I’ve come pretty close to doing this, but seem to still be tweaking it since I am terrible at writing measurements down. So, be aware that the recipe for the dressing is a complete guesstimate. Feel free to play around with it before adding it to the salad. (PS this makes a very large amount…)

– 3 c cooked quinoa
– 1 large head of green cabbage, chopped
– 1 onion, chopped
– 1 red pepper, diced
– 1 clove garlic, minced
– 1″ ginger, minced
– salt and pepper
– 1 c olive oil
– 2 Tbls sesame oil
– 2 Tbls rice vinegar
– 1 Tbls Chinese 5-spice
– 2 tsp red pepper flakes (more to taste)
– 2 tsp tamari
– 2 tsp agave

1. Saute the onion in oil, once soft, add the cabbage. After the cabbage cooks down, add the red pepper, garlic, ginger, salt, pepper and 2 tsp Chinese 5-spice. Cook for 5-10 minutes, remove from heat and add to the quinoa
2. For the dressing, whisk together the oils, vinegar, 2 tsp Chinese 5-spice, red pepper flakes, tamari and agave. Taste….and alter as needed. Pour over the quinoa cabbage salad. Chill or serve warm


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