Summer Cabbage, Herb & Quinoa Salad

This herby, bright quinoa-cabbage slaw with pistachios and feta is summery, fresh, and light. It makes for a delicious side dish or a stand-alone meal when topped with protein, such as grilled salmon, shrimp, or chicken. This salad lasts up to three days in the fridge, making it a great meal-prep option.

Here’s How You Make It:

Ingredients

Salad:

  • ⅔ cup cooked quinoa

  • 1 cup shredded purple cabbage

  • 1 cup shredded white cabbage

  • 2-3 small Persian cucumbers, sliced

  • ¼ cup fresh dill, chopped small

  • ¼ cup fresh mint, chopped small

  • ⅛ cup fresh basil, chopped small

  • ½ cup chopped raw or toasted pistachios

  • ⅔ cup frozen (then cooked) peas.

  • 4 ounces chopped fresh feta, or to taste.

Dressing:

  • ¼ cup fresh lemon juice

  • ⅓ cup extra-virgin olive oil

  • Sea salt, to taste

  • Freshly ground black pepper, to taste

  • Freshly ground black pepper, to taste

  • 2 teaspoons fresh parsley (optional)

Instructions

Salad:

  1. Quarter the cabbage. Cut in half and shred finely, with a sharp knife or mandolin. I love this one. Add to a large salad bowl

  2. Cut cucumbers in half lengthwise and slice. Add to the salad bowl.

  3. Finely chop herbs and add to the salad bowl.

  4. Chop pistachios and add to the salad bowl.

  5. Add cooked peas to the salad bowl.

  6. Chop 4 ounces feta and add it to the salad bowl. I like this brand and usually use half of the block.

  7. Toss with lemon-herb vinaigrette until well mixed (*see dressing instructions below)

Dressing:

  1. Add freshly squeezed lemon juice, extra-virgin olive oil, fresh herbs, sea salt, and black pepper to a small jar or bowl.

  2. Whisk to emulsify.