Here’s the first salad made with my latest salad dressing obsession—Sunshine Salad Dressing, which is a creamy, yogurt-based honey mustard dressing. The homemade dressing straddles the line between creamy and vinegar-based slaws, and quinoa mediates the crunch. This “sunshine” coleslaw is colorful, nutrient-rich and full of fresh flavor. It’s refreshing and unique, and I can’t stop going back for more.
This is the perfect recipe for using leftover vegetables since you can use any combination you’d like. Try green or red cabbage, broccoli, cauliflower, kale, Brussels sprouts and/or carrots. This recipe is helping me meet my resolution to eat more cruciferous veggies this year since they’re exceptionally nutritious.
Sunshine Slaw Notes & Tips
You’ll find the full recipe below. Here are some helpful details before you get started:
To save some prep time, you can use store-bought slaw mix instead of shredding your own vegetables. You can also leave out the quinoa for simplicity’s sake or a more traditional slaw texture. You might need a little less dressing than suggested, but that’s easy enough. Cilantro vs. parsley: I slightly prefer cilantro in this recipe, but parsley works as well. This slaw offers the best flavor on the first day, but leftovers pack great for lunch.
Watch How to Make Perfectly Fluffy Quinoa
More Slaws to Try
If you enjoy this recipe, be sure to try these slaws on Cookie and Kate:
Crispy Bean Tostadas with Smashed Avocado and Jicama-Cilantro Slaw Crunchy Thai Peanut & Quinoa Salad Hot Pink Coconut Slaw Quinoa Broccoli Slaw with Honey-Mustard Dressing Simple Healthy Slaw
Please let me know how your recipe turns out in the comments! I love hearing from you.
