Pickled cabbage and quinoa rainbow salad with miso dressing
This colourful, gut-healthy salad combines pickled cabbage, quinoa and fresh vegetables with a savoury miso dressing.
There is something about a colourful salad that makes the eyes widen with delight. This salad is packed with healthy ingredients and has the added benefit of pickled cabbage, which is great for gut health. The cabbage is so easy to make, but you’ll need to prepare it at least two hours ahead. Add it to salads, wraps, sandwiches, toast and even tacos! This recipe makes more miso dressing than you’ll need for this salad, but it’s handy to have in the fridge, where it will keep for up to three weeks.
Ingredients
PICKLED CABBAGE
500g red cabbage, core removed
500ml (2 cups) distilled white vinegar
2 tsp lemon juice
2 tsp salt
1 tbsp caster sugar
2 tsp Dijon mustard
MISO DRESSING (MAKES 125ML/½ CUP)
1 tbsp white miso paste
60ml (¼ cup) pure maple syrup
60ml (¼ cup) lemon juice
2 tsp garlic-infused olive oil
1 tsp soy sauce
1 tsp sesame oil
1 tsp rice-wine vinegar
QUINOA RAINBOW SALAD
200g (1 cup) quinoa
300g carrot, grated
150g canned beetroot, drained and diced
150g frozen edamame, thawed
120g pickled cabbage (see above)
160g (2⅔ cups) broccoli florets, steamed or boiled
30g kale, shredded
Method
FOR THE PICKLED CABBAGE
Thinly slice the cabbage by hand or with a mandolin. Add all the pickling ingredients to a large lidded container, and give them a good mix to make sure they are well combined. Add the cabbage and press it down in the liquid to ensure it is well submerged. Cover with the lid and refrigerate for at least 2 hours before serving.
FOR THE MISO DRESSING
Place all the ingredients in a saucepan with 60ml (¼ cup) water and bring to the boil over medium-high heat, then reduce the heat to low and simmer for 3-5 minutes. Allow to cool, then store in an airtight container or bottle in the fridge until ready to use.
FOR THE RAINBOW QUINOA SALAD
Thoroughly rinse the quinoa in a sieve under cold running water. Once rinsed, add to a large saucepan with 560ml (2¼ cups) water. Bring to a boil over high heat, then reduce the heat to low, cover and simmer for 12-15 minutes, or until the water has evaporated and the quinoa is cooked. Allow to sit for 5-10 minutes, then fluff with a fork. To make the salad, simply combine all the ingredients, except the dressing, with the cooked quinoa.
to serve
Dress the salad to taste with the miso dressing and serve with the pickled cabbage on the side. The leftover pickled cabbage will keep in an airtight container in the fridge for 2-3 weeks.
This is an edited extract from Always Delicious: Low-FODMAP Kitchen by Chrissy Glentis, photography by Armelle Habib. Murdoch Books RRP $39.99
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