A citrusy ginger-sesame dressing enlivens this grain-and-greens salad filled with quinoa, kale, and Napa cabbage. This savory meal is pefect for lunch.

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Bryan Gardner

Recipe Summary

Servings:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk together oil, vinegar, juices, ginger, and honey. Season with salt and pepper.

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  • In a medium bowl, toss together kale, cabbage, carrot, quinoa, red onion, and sesame seeds. Drizzle with dressing; season with salt and pepper. Serve immediately.

Cook's Notes

Sliced greens and cooked quinoa can be stored separately in refrigerator up to 2 days. Toss with dressing just before serving.

Reviews (7)

23 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
04/20/2018
***** MINOUCHKA -- Simple and delicious!
Rating: Unrated
10/18/2014
this is a favorite! Yummy Salad and so healthy. My friends have all asked for the recipe and everytime there is an occasion for a potluck it is requested by my friends that I bring a big bowl!
Rating: 4 stars
03/21/2013
Really good and the dressing was the star!
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Rating: 4 stars
02/25/2013
Yummy! This is a nice refreshing lunch and the dressing is delicious.
Rating: Unrated
02/10/2013
This salad was amazing! For the dressing, I substituted agave nectar for the honey to keep it vegan and added a tsp of Dijon mustard. I will definitely make this again.
Rating: Unrated
01/30/2013
This recipe is wonderful! I've had it twice already. The dressing is so tangy and sweet. I love that all the recipes on the detox don't make you feel deprived of flavor. I've enjoyed every recipe and I am week two of the detox so far...
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Rating: Unrated
01/26/2013
The dressing for this salad is great. We devoured the dish for lunch and loved it.