Average: 2 (1 vote)
Active time
25 minutes + optional chilling
7-8 cups

For the slaw:

8 ounces black quinoa

2 cups water

2 cups red cabbage, shredded

1 cup snap peas, bias cut

1 cup carrots, shredded

1 cup scallions, bias cut

1 mango, diced small

½ cup fresh cilantro, roughly chopped

Sesame seeds, toasted, to garnish

For the dressing:

½ cup orange juice

¼ cup rice wine vinegar

2 tablespoons fresh ginger, minced

1 teaspoon Sriracha sauce

¼ cup sesame oil

  1. Rinse black quinoa under cold water until water runs clear.  Place black quinoa in boiling water and simmer for 12-15 minutes.
  2. In a small bowl combine orange juice, rice wine vinegar, ginger and Sriracha sauce.  Slowly whisk in sesame oil to create an emulsion.  Set aside to incorporate flavors in dressing.
  3.  In a large bowl combine black quinoa, red cabbage, snap peas, carrots, scallions, mango, and cilantro.
  4. Fold in dressing and let chill in fridge. When ready to serve, garnish with toasted sesame seeds.
  5. Can’t get black quinoa? Substitute any color quinoa.

Recipe and photo courtesy of InHarvest.


Calories: 220
Total Fat: 9 g
(Saturated Fat: 1 g)
Sodium: 35 mg
Carbohydrate: 31 g
Fiber: 4 g
Protein: 5 g.

Yield: 7-8 cups

How'd it Taste?

It was ok I did not like the sesame oil
Sesame oil is a typical ingredient in many Asian dishes. For those unaccustomed to its flavor, we might suggest adding it a little at a time and tasting to see how much is enough for your personal taste buds.

Review this Recipe