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Recipe by Miriam (Pascal) Cohen

Summer Quinoa and Cabbage Salad

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Summer Quinoa and Cabbage Salad
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

30 Minutes
Diets

No Diets specified

If you’re one of those people who’s always scrambling for summer Shalosh Seudos ideas, or you want a crowd-pleaser to bring to your next barbecue, this salad is for you. The fruits bring out a sweetness that pairs really well with the savory elements of this dish.

Ingredients

Salad

  • 1 cup raw quinoa

  • 2 ears of corn

  • 8 ounces (225 grams) shredded purple cabbage

  • 1 peach, cubed

  • 1 nectarine, cubed

  • 2 scallions, sliced

Dressing

  • 1/2 cup olive oil

  • 1/4 cup Gefen Maple Syrup

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons Dijon or spicy brown mustard

  • 2 tablespoons lemon or lime juice such as Heaven and Earth

  • 1 teaspoon garlic powder

  • 1 teaspoon kosher salt

Directions

Make the Salad

1.

Cook quinoa according to package directions. Set aside to cool. Cook corn in boiling salted water for three minutes. Cool, then cut corn kernels off the cob.

2.

In a large bowl, combine quinoa, corn, cabbage, peaches, nectarines, and scallions. In a small bowl, whisk all dressing ingredients until combined. Pour over quinoa and vegetables in bowl; toss to combine.

Tips:

This salad can be stored in the fridge for up to one day.

Credits

Recipe, styling and photography by Miriam Pascal.

Recipe tags

cabbage corn lime juice maple syrup miriam pascal quinoa summer fruits The Overtime Cook
Summer Quinoa and Cabbage Salad

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