Here’s the first salad made with my latest salad dressing obsession—Sunshine Salad Dressing, which is a creamy, yogurt-based honey mustard dressing. The homemade dressing straddles the line between creamy and vinegar-based slaws, and quinoa mediates the crunch.
This “sunshine” coleslaw is colorful, nutrient-rich and full of fresh flavor. It’s refreshing and unique, and I can’t stop going back for more.
This is the perfect recipe for using leftover vegetables since you can use any combination you’d like. Try green or red cabbage, broccoli, cauliflower, kale, Brussels sprouts and/or carrots. This recipe is helping me meet my resolution to eat more cruciferous veggies this year since they’re exceptionally nutritious.
Sunshine Slaw Notes & Tips
You’ll find the full recipe below. Here are some helpful details before you get started:
- To save some prep time, you can use store-bought slaw mix instead of shredding your own vegetables.
- You can also leave out the quinoa for simplicity’s sake or a more traditional slaw texture. You might need a little less dressing than suggested, but that’s easy enough.
- Cilantro vs. parsley: I slightly prefer cilantro in this recipe, but parsley works as well.
- This slaw offers the best flavor on the first day, but leftovers pack great for lunch.
Watch How to Make Perfectly Fluffy Quinoa
More Slaws to Try
If you enjoy this recipe, be sure to try these slaws on Cookie and Kate:
Please let me know how your recipe turns out in the comments! I love hearing from you.
Sunshine Slaw with Quinoa
This healthy quinoa slaw recipe is bursting with nutrients and fresh flavor! Yogurt-based honey-mustard dressing brings it all together. Recipe yields 6 generous side servings.
- To cook the quinoa: Combine the rinsed quinoa and the water in a small saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 12 to 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
- Meanwhile, toast the pepitas in a small skillet over medium heat, stirring frequently, until fragrant and making little popping noises, about 5 minutes. Set aside to cool.
- To make sure the onion flavor doesn’t overwhelm the salad, rinse the sliced onion under cool running water, then let it drain well.
- In a large serving bowl (seriously, use your biggest bowl!), combine the shredded vegetables, drained onion and cilantro. Add the cooled quinoa and pepitas. Drizzle the dressing on top and toss to mix.
- Let the slaw rest for 20 minutes before serving (this is key to great flavor), then season to taste with salt, and stir in more dressing if desired. This slaw is best the day it’s made, but it keeps well in the refrigerator, covered, for up to 4 days.
Notes
Make it dairy free: Use dairy-free yogurt when making the dressing.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
