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
Ingredients
- 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
Method
- 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.