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Crunchy Cabbage & Carrot Quinoa Salad

Crunchy Cabbage & Carrot Quinoa Salad

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Crisp, fresh and crunchy. This easy to make quinoa salad tastes is great with almonds and dollops of new Hellmann's Sesame & Soy Dressing
  • 200 g quinoa
  • 200 g carrots finely chopped
  • 100 g fresh green peas cooked and cooled
  • 150 g white cabbage finely chopped
  • 150 g red cabbage finely chopped
  • 3 spring onions
  • 100 g almonds roasted
  • 4 tbsps Hellmann’s Roasted Sesame Dressing
  • handful of coriander leaves finely chopped

Nutritional information

 

Amount per serving

Energy (kcal)

377kcal

Energy (kJ)

1579kJ

Protein (g)

14.4g

Carbohydrate incl. fibre (g)

48.5g

Carbohydrate excl. fibre (g)

38.3g

Sugar (g)

5.3g

Fibre (g)

10.2g

Fat (g)

15.7g

Saturated fat (g)

1.3g

Unsaturated fat (g)

13.3g

Monounsaturated fat (g)

8.6g

Polyunsaturated fat (g)

4.8g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

55mg

Salt (g)

0.14g

Vitamin A (IU)

9255IU

Vitamin C (mg)

39.9mg

Calcium (mg)

147mg

Iron (mg)

4.17mg

Potassium (mg)

845mg

  • 1 Cook the quinoa according to packet instructions, let it cool down.
  • 2 Mix the vegetables with the cooked quinoa.
  • 3 Add the roasted almonds and Hellmann’s Roasted Sesame Dressing. Top with the fresh coriander to serve. 
Great with some dried cranberries mixed in with the  almonds