Crunchy Asian Quinoa Salad with Sesame Ginger Dressing
This crunchy Asian quinoa salad is exactly what I reach for when I need a lunch that tastes like something, not an afterthought. It’s loaded with crisp vegetables, fluffy quinoa, and a sesame ginger dressing that’s salty, nutty, and just a little sweet.
Even better, it actually gets better as it sits, so you can make it ahead and have colorful meals ready to go.
What Makes This Quinoa Salad So Good
I like a salad that doesn’t wilt by day two. The quinoa holds its texture, the cabbage and carrots stay crunchy, and that gingery dressing soaks in without making anything soggy.
The dressing is the real workhorse here. It’s a simple whisk of soy sauce, rice vinegar, sesame oil, and fresh ginger, but the balance of salty, tangy, and toasty flavors makes the whole bowl come alive.
You can toss in whatever vegetables you have, add leftover chicken or tofu, and it still feels like a proper meal, not a sad desk salad.
Ingredients
- 1 cup uncooked quinoa, rinsed: rinsing removes the natural bitterness.
- 2 cups shredded red cabbage: use green cabbage or a bag of coleslaw mix in a pinch.
- 1 cup shredded carrots: pre-shredded works great.
- 1 red bell pepper, thinly sliced: any color bell pepper is fine.
- 1 cup shelled edamame: thawed if frozen.
- 3 green onions, thinly sliced: separate the white and green parts for garnish.
- 1/4 cup chopped fresh cilantro: flat-leaf parsley works if you’re not a cilantro fan.
- 2 tbsp toasted sesame seeds: plus more for serving.
For the dressing
- 3 tbsp soy sauce: tamari for gluten-free.
- 2 tbsp rice vinegar: unseasoned, or apple cider vinegar in a pinch.
- 1 tbsp toasted sesame oil: the dark, fragrant kind.
- 1 tbsp honey or maple syrup: maple syrup keeps it vegan.
- 1 tsp finely grated fresh ginger: a microplane makes quick work of it.
- 1 clove garlic, minced
- 1 tsp sriracha: (optional): for a little warmth.
Variations / Substitutions
- Edamame swap: use chickpeas, diced firm tofu, or shredded cooked chicken.
- Cabbage swap: shredded Brussels sprouts or thinly sliced bok choy add a different crunch.
- Gluten-free: use tamari instead of soy sauce.
- Vegan: use maple syrup in place of honey.
- Extra richness: stir a spoonful of creamy peanut butter into the dressing.
- Add avocado: fold in cubes just before serving for creamy contrast.
Ground Turkey Burrito Bowls make an easy main to round out the meal with this salad.
How To Make Asian Quinoa Salad
Step 1: Cook the Quinoa
Bring a medium pot of salted water to a boil over high heat. Add the 1 cup rinsed quinoa, reduce the heat to low, cover, and simmer until the water is absorbed and the grains are tender, about 12 to 15 minutes.
You’ll know it’s ready when the little white tails have uncurled and the quinoa looks fluffy. Spread it out on a plate to cool quickly while you prep everything else.
Step 2: Whisk the Sesame Ginger Dressing
In a small bowl or a jar with a lid, combine the 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp grated ginger, the minced garlic, and the sriracha if you’re using it. Whisk or shake until smooth, about 30 seconds.
The dressing will smell bright and toasty. You can make this up to 5 days ahead and store it in the fridge.
Step 3: Combine the Vegetables and Quinoa
In a large mixing bowl, pile in the cooled quinoa, the 2 cups shredded cabbage, 1 cup shredded carrots, the sliced bell pepper, the edamame, and most of the sliced green onions and cilantro. Toss everything together with two forks or your hands until the colors are evenly distributed.
The bowl will look bright and generous. If you’re making this ahead, hold off on the dressing and add it just before serving.
Step 4: Toss and Serve
Pour the sesame ginger dressing over the salad and toss well until every grain of quinoa is glossy and the vegetables are coated. Scatter the remaining green onions, cilantro, and a generous pinch of toasted sesame seeds over the top.
Serve right away, or let it hang out in the fridge for a few hours to let the flavors settle in.
Tips for the Best Quinoa Salad
- Cool the quinoa fast: by spreading it on a sheet pan. Warm quinoa can wilt the vegetables.
- Slice vegetables thinly and evenly: so every bite has a mix of textures.
- Make the dressing ahead: and give it a good shake before using, the ginger and garlic settle.
- Save a handful of fresh herbs: to scatter on top just before eating for a hit of freshness.
- Add extra protein: like shredded rotisserie chicken or seared tofu cubes to turn this into a heartier main.
Storing Leftovers
- Refrigerate: store in an airtight container for up to 4 days. The quinoa will soak up the dressing, so grab a splash of extra rice vinegar or a drizzle of soy sauce to wake it back up.
- Serve cold: this salad shines straight from the fridge or at cool room temperature.
What To Serve With This Quinoa Salad
A slab of grilled teriyaki salmon sits beautifully next to this salad, the sweet glaze plays off the tangy dressing. Crispy baked tofu turns it into a satisfying vegan main. For a lighter meal, pile it into cups of butter lettuce with a side of fresh spring rolls and all the dipping sauce.
Frequently Asked Questions
Can I use frozen edamame?
Sure. Just run them under warm water for a minute to thaw, then drain them well so you’re not adding extra water to the salad.
Can I make it spicier?
Absolutely. Add an extra spoonful of sriracha to the dressing, or toss in a pinch of red pepper flakes when you combine the vegetables.
Is this salad gluten-free?
It can be. Use tamari instead of soy sauce, and double-check that your other condiments are labeled gluten-free.
What other grains work?
Brown rice, farro, or even pearl couscous are all good substitutes. Just cook them according to their own package directions and cool them before tossing.
How do I add more protein?
The edamame already gives a nice boost, but you can toss in shredded chicken, diced baked tofu, or even a handful of unsalted peanuts for extra texture.
Asian Quinoa Salad Recipe
Ingredients
Method
- Cook the quinoa in salted boiling water until tender, 12 to 15 minutes, then fluff and spread on a plate to cool quickly.
- Whisk the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha until smooth.
- In a large bowl, toss the cooled quinoa with the cabbage, carrots, bell pepper, edamame, and most of the green onions and cilantro.
- Pour the dressing over the salad, toss until coated, and garnish with the remaining green onions, cilantro, and sesame seeds.
Notes
