My Crunchy Cabbage and Orange Quinoa Salad is the salad of the summer. Not soggy and full of flavour, it's also meal prep friendly.
It's officially Salad Season!!! I love salads all year round, but they hit different when it's warm and sunny outside. This crunchy cabbage and orange quinoa salad always gets me in the summery mood. It's made with cabbage, quinoa, lots of fresh veggies, cilantro and cashews. Tossed in a homemade orange dressing, it tastes like sunshine in a salad.
Why This Recipe Is Dietitian Approved
- Not soggy. We use crunchy cabbage as the base of our salad, so it won't get soggy. That's why I love this orange quinoa salad for meal prep or potlucks, because you can make it in advance knowing that it stores well.
- Light and refreshing. All the fresh veggies and citrus notes make this orange quinoa salad super revitalizing on hot days.
- High fibre and nutrient dense. There are so many colors this salad, indicating a variety of vitamins, minerals and antioxidants. Pair it with a protein of choice for a light summer meal.
Ingredients
Quinoa. This is our heart, fiber-filled base. Both tri-coloured and white quinoa will work in this recipe, however I find white quinoa is best for a more mild flavor.
Cabbage. This is the BEST green to add bulk to salads that won’t get soggy when stored overnight. Both green and purple cabbage will work in this recipe. Keep in mind purple cabbage does have a bit more of a bitter flavour.
Cilantro. I know not everyone is a huge cilantro fan, so this is optional (I have provided a substitution below).
Carrots. You can shred your own carrots or purchase pre-shredded or matchstick carrots.
Broccoli. The key is chopping it VERY finely! Broccoli is an amazing source of vitamin K, vitamin C, and fibre.
Cucumber. English cucumbers work best in this recipe as the skin is thinner and they are seedless.
Green onion. We use both the whites and greens of the green onions.
Cashews. For healthy fats and a nice crunch! You could also swap for another seed or chopped nut like peanuts.
Orange. I'm obsessed with the freshness of an orange salad! I use navel oranges however you can also use mandarin slices, tangerine slices or even canned mandarins if you prefer.
Orange dressing. I made my own from this recipe, but you could also buy a premade orange dressing.
Instructions
Cook the quinoa according to package instructions. Once cooked, set it aside to cool.
Meanwhile, make the orange dressing: whisk together orange juice, orange zest, honey, dijon mustard, salt, black pepper and red wine vinegar until smooth.
In a large serving bowl, combine the cooked quinoa, shredded cabbage, cilantro, shredded carrots, broccoli, cucumber and green onions.
Drizzle with orange dressing and toss to combine.
Garnish with chopped cashews and orange slices.
Substitutions and Variations
To make gluten-free: this recipe is naturally gluten-free.
To make dairy-free: this recipe is naturally dairy-free.
To make vegan: this recipe is vegan, however the dressing contains honey. You can easily replace the honey with maple syrup for a vegan option.
To make nut-free: swap the cashews for crushed tortilla chips, crunchy onions, or pumpkin seeds.
Missing an ingredient? Try this:
- Cilantro: if you really don’t like cilantro you can try replacing it with thai basil for an equally fresh and flavourful herb.
- Quinoa: rice, bulgur, barley or even pasta will also work as a base.
- Cabbage: I love cabbage for a meal prep friendly green, however you can also use kale, butter lettuce or even spinach if you prefer. If you go this route, note that the salad will get soggy quicker.
- Cashews: think of anything that might add some crunch! Crunchy onions, chopped almonds, crushed tortilla chips, chopped peanuts or pumpkin seeds.
Equipment
Storage
This salad is great for meal prep as the cabbage and quinoa actually soak in the dressing creating an even more flavourful salad. It can stay fresh in the fridge for up to 3 days if stored in an airtight container. For storage of up to 5 days, I recommend replacing the cucumber with chopped red bell peppers.
Top Tips for Success
If you are making this recipe in advance, I recommend preparing the quinoa ahead of time. This will give it time to cool so you can eat your salad right away without needing to wait for it to fully cool.
To save time you can replace the cabbage and carrots with bagged coleslaw mix.
Frequently Asked Questions
My thin baked chicken, air fryer tofu, ginger chicken meatballs, edamame, or chickpeas would be good options.
You can! However please note that grapefruit does tend to be a bit more sour and less sweet than oranges so this may alter the taste slightly!
More Yummy Salad Recipes
Want more popular salad recipes to stay Nourished? Try these:
- Crunchy Dill Pickle Salad
- Chickpea Feta Cucumber Quinoa Salad
- Curried Couscous Vegan Salad
- Copycat Costco Quinoa Salad
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this orange quinoa salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Crunchy Cabbage and Orange Quinoa Salad
Ingredients
- ¾ cup uncooked quinoa
- 2 cups shredded cabbage
- ¼ cup fresh cilantro chopped
- 1 cup shredded carrots
- 1 cup finely chopped broccoli
- 1 cup diced cucumber
- ¼ cup thinly sliced green onion
- ¼ cup chopped cashews
- 1 navel orange peeled, and sliced into wedges
- 1 batch orange dressing you can use this recipe or purchase a store-bought orange dressing!
Instructions
- Cook the quinoa according to package instructions. Once cooked, set it aside to cool.
- Meanwhile, make the orange dressing: whisk together orange juice, orange zest, honey, dijon mustard, salt, black pepper and red wine vinegar until smooth.
- In a large serving bowl, combine the cooked quinoa, shredded cabbage, cilantro, shredded carrots, broccoli,cucumbers and green onions. Drizzle with orange dressing and toss to combine. Garnish with chopped cashews and orange slices.
Lisa says
I have made this a couple of times. It is delicious and keeps well. The second time I didn’t have any quinoa so I used wheat berries and it was fantastic. Also used canned mandarins when I ran out of oranges.
Lisa says
This is a delicious salad, that was easy to make. I made a big batch (2X the recipe) on Sunday night and everyone has been enjoying it for their lunches all week. I subbed mandarin oranges for the Navel, since I didn't have an orange in the house. For lunch I add grilled chicken, some cheese, and serve it on a bed of greens.
Cheryl says
Ingredients mention cucumber, but instructions mention bell pepper. I think I'd lean toward using cucumber, but this looks delicious either way. I plan to give it a try. 🙂
Nicole Addison says
Hi Cheryl! Oops that was a typo! The recipe should call for cucumber! I have updated the recipe card to reflect that.... enjoy!
Nicole Addison says
The ultimate summer salad!! This is perfect to bring to a BBQ as an easy side or pair with grilled chicken for a full meal! I hope you love this one 🙂