Looking for a fresh, colourful meal that’s packed with crunch and flavour? This Asian slaw with quinoa combines crisp vegetables, protein-rich edamame and a creamy almond ginger dressing for a healthy lunch or light dinner that’s ready in around 35 minutes. It’s naturally vegan, ideal for meal prep and just as delicious served on its own or alongside grilled tofu or salmon.
If you enjoy fresh, nourishing dishes, explore our Healthy Salads collection for more vibrant recipe ideas, or browse our Light Lunch Ideas for easy meals that are perfect for busy weekdays.
Ingredients
For the Asian slaw
- 1 cup (180g) quinoa, thoroughly rinsed
- 300g frozen shelled edamame
- ¼ small red cabbage, finely shredded
- ¼ small green cabbage, finely shredded
- 2 carrots, julienned or coarsely grated
- ½ cucumber, sliced into half moons
- 1 red pepper, thinly sliced
- 4 spring onions, finely sliced
- 1 ripe avocado, sliced
- 50g unsalted cashews
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds, optional
- Small handful of fresh coriander, roughly chopped, optional
For the creamy almond ginger dressing
- 2 tbsp smooth almond butter
- 2 tbsp tamari or light soy sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp agave syrup
- Juice of ½ lime
- 2 tsp freshly grated ginger
- 1 garlic clove, crushed
- ½ tsp chilli flakes or a little sriracha, optional
- 2–4 tbsp water, to loosen
Method
- Rinse the quinoa thoroughly under cold water. Add it to a rice cooker with 1.5 cups of water, select the White Rice setting (or your rice cooker’s standard programme) and cook until finished.
- Open the lid and fluff the quinoa gently with a fork. Spread it over a large plate or tray and leave to cool completely before adding it to the salad.
- Heat a dry frying pan over a medium heat. Add the frozen edamame and cook for 3–4 minutes until heated through. Stir in the cashews and cook for another 2–3 minutes, tossing frequently until the nuts are lightly toasted. Remove from the heat and leave to cool.
- Make the dressing by whisking together the almond butter, tamari, rice vinegar, sesame oil, agave syrup, lime juice, ginger, garlic and chilli, if using.
- Add the water to the dressing one tablespoon at a time, whisking until smooth and pourable. Taste and adjust with a little more tamari or agave if needed.
- Add the cooled quinoa, red cabbage, green cabbage, carrot, cucumber, red pepper and spring onions to a large bowl.
- Add the cooled edamame and toasted cashews, then pour over most of the creamy almond ginger dressing and toss until everything is evenly coated.
- Divide between bowls and top with the avocado, sesame seeds and coriander, if using. Drizzle over the remaining dressing before serving.
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Shop the Ninja Foodi PossibleCookerFAQs
What is in an Asian slaw?
An Asian slaw is a crunchy cabbage-based salad made with fresh vegetables and a flavour-packed dressing inspired by Asian ingredients. Typical ingredients include red and white cabbage, carrot, cucumber, spring onions and herbs, while the dressing often combines soy sauce or tamari, sesame oil, rice vinegar, ginger and garlic. This version also includes quinoa and edamame to create a more satisfying vegan meal.
How do you make Asian slaw?
To make Asian slaw, finely shred the vegetables, cook and cool the quinoa, then whisk together the almond butter, tamari, rice vinegar, sesame oil, ginger, garlic and lime dressing. Toss everything together until evenly coated, then finish with avocado, roasted cashews and sesame seeds for extra texture and flavour.
What is the difference between Asian slaw and coleslaw?
Traditional coleslaw is usually made with cabbage, carrot and a creamy mayonnaise dressing. Asian slaw uses a lighter dressing based on ingredients such as soy sauce, sesame oil, rice vinegar and ginger, giving it a fresher, tangier flavour. It often includes extra vegetables, herbs and crunchy toppings such as cashews or sesame seeds.
Is Asian slaw healthy?
Yes, Asian slaw can be a healthy, nutrient-rich meal. This recipe is packed with colourful vegetables, plant-based protein from quinoa and edamame, healthy fats from avocado and almond butter, and plenty of fibre to help keep you feeling satisfied. It also contains no dairy or mayonnaise, making it a lighter alternative to traditional coleslaw.
Further Reading
If you enjoyed this Asian slaw with quinoa, here are a few more wholesome recipes to inspire your next meal.