Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Crunchy Quinoa Slaw with Almond & Ginger Dressing

BBQ, Dinner, Salad, Sides, vegan, Vegetables, VegetarianTove Balle-PedersenComment
Crunchy Quinoa Slaw with Almond & Ginger Dressing

Crunchy Quinoa Slaw with Almond & Ginger Dressing

Summertime is grilling season, and I love grilling. I'm always on the look out for new sides to serve with grilled meats. 

Colorful, healthy and crunchy, and definitely a new go-to side for the summer BBQ's. And a perfect addition for our 4th of July.

Serves 4 



  • 180 g (1 cup) uncooked quinoa 
  • 4 dl (1½ cups) water
  • salt (to taste)


  • ½ small green cabbage, thinly sliced
  • ½ small red cabbage, thinly sliced
  • 10-15 small scallions, finely chopped
  • 1 handful chopped fresh cilantro
  • 1 jalapeño, minced (optional)
  • 70 g (½ cup) almonds, chopped 
  • salt to taste


  • 100 g (⅓ cup) almond butter (I use the fresh grinded almond butter from Whole Foods)
  • 50 ml (¼ cup) extra virgin olive oil
  • 3 garlic cloves
  • about 2-inch (6 cm) fresh ginger, peeled
  • 2 limes,  the juice from
  • 2 tablespoons water, to get the right texture
  • 1 tablespoon agave syrup
  • salt to taste



Rinse the quinoa. Bring quinoa and the water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and add salt to taste. Let the quinoa stand, covered, for 5 minutes. If any more water remains, drain it. Let the quinoa cool.


Add all the ingredients to a food processor and blend it until smooth. Add water if needed to get the right creamy consistency.

Mix all the ingredients and dressing to a large bowl and dress the slaw. Season with salt to taste. Serve this slaw with you favorite grilled protein or vegetables.