I ended up making the Corn-Quinoa Salad for Two twice this week! It was so tasty that when I finished eating the first batch, I jumped back in the kitchen to try the "correct version" with lemon (accidentally made the first one with lime). Check out the recipe update at the end of my original post to see which citrus wont my vote!
Now what to do with the remaining red cabbage? The quinoa recipe didn't need much and I had quite a bit left over. After searching recipes, I knew I wanted to make something simple and gave a Sunny Anderson's Red Cabbage Slaw a try (my slightly modified recipe below).
I am in love with the colors of this recipe.
Red Cabbage SlawIngredients, Serves 6
6 cups chopped red cabbage (1 inch chunks)
1 cup grated carrots
1 cup golden raisins
1 cup diced red onion
1 diced granny smith apple
1/4 extra virgin olive oil
1/2 cup apple cider vinegar
2 tablespoons sugar
2 teaspoons celery seed
1 teaspoon salt
1/2 teaspoon salt
1. Whisk dressing together dressing in large bowl.
2. Toss in cabbage, carrots, raisins, red onion and apple in bowl and toss to coat with dressing.
3. Refrigerate covered for 2 hours.
Notes - I really liked the overall flavors and ingredient combos of this dish, however, the vinegar was slightly overbearing. I plan on playing with the dressing recipe next time (loved the celery seeds!).