Asian Coleslaw with Quinoa, Peanuts and Shrimp

Asian Coleslaw with Quinoa, Peanuts and Shrimp

Asian Coleslaw with Quinoa, Peanuts and Shrimp

Well, it is officially  springtime in our neighbourhood.  We put out the patio furniture the other day,  and  basked in the sun with a friend,  enjoying some wine and  nibblies.  I planted a few hardy, early spring bloomers in our new gardens and just can’t wait until April 1st – the official opening date of Costco’s garden centre! You might say that my brain is dancing with ideas for the gardens in our new home!  All this leads me to plans for spring and summer festivities with friends and family. Today’s salad is perfect for the upcoming warm weather.  It is bright, fresh, slightly exotic,  and a complete meal in itself.  I have made it a couple of times, and will make it again this summer for patio parties. I found the original in a BC Taste Magazine (I don’t know the issue, as I pulled the recipe out of the magazine) and have made a few modifications.

I will be bringing a huge bowl of my tasty, summery coleslaw over to Angie’s Fiesta Friday tomorrow. Many thanks to our lovely co-hosts, Sonal @ Simply Vegetarian 777, and Laurie @ Ten Times Tea.

Perfect for spring and summer patio parties!

Perfect for spring and summer patio parties!

Asian Coleslaw with Quinoa, Peanuts and Shrimp


2/3 cup water

½ lemon, juice and zest

½ teaspoon salt

½ cup quinoa

5-6 baby bok choy, trimmed and washed

¼ Napa cabbage, rinsed and drained

1 red pepper, cut into a fine julienne

1 large carrot, peeled and shredded

½ medium red onion, peeled and finely sliced

½ bunch mint, thinly sliced

½ cup cilantro, chopped

½ cup Thai basil, thinly sliced

½ cup dry roasted, salted peanuts, coarsely chopped


2 tablespoons seasoned rice vinegar

3 tablespoons freshly squeezed lime juice

2 tablespoons fish sauce

1 teaspoon Asian chili paste

1 tablespoon tamarind paste

2 tablespoons honey

1 tablespoon grated fresh ginger

1 small clove garlic, finely minced

3 tablespoons vegetable oil (or a light olive oil)

Salt and pepper to taste (be careful because the fish sauce is very salty)

1 pound peeled shrimp


In a small saucepan, combine the water, lemon juice, zest, salt and quinoa. Bring to a boil over medium-high heat. Cover and reduce heat to low. Cook for 25 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork and set aside to cool.

Cut bok choy and cabbage into fine julienne strips. Place into a large mixing bowl and add the pepper, carrot, onion, mint, cilantro, basil and cooled quinoa.

In a small mixing bowl, whisk together the ingredients for the dressing. You can mix this with an immersion blender for a more homogenized dressing.

To serve, place salad on the plates, top with shrimp, drizzle with dressing and sprinkle with  peanuts.

Serve with a crisp white or rose wine!

Serve with a crisp white or rose wine!



10 Responses to “Asian Coleslaw with Quinoa, Peanuts and Shrimp”

  1. Hilda

    How we envy you in BC just now. We are waiting for another cold snap and spring is on hold. Still, it is nice to think of these wonderful fresh salads which we can enjoy even before the warm weather. Hope you have a lovely and springy weekend.

  2. chefjulianna

    Oh thanks so much, Hilda! Yes it is very easy to get carried away and plant too much! This morning there was a heavy frost, and by 4 PM, it was 21 degrees! I ran off to the garden centre, but you still have to be really careful what you are planting! I hope you have a good weekend too, and that the snap isn’t too cold! 😀

  3. tentimestea

    Today was spring all of a sudden. I wore a sweater and put on my coat and scarf and went outside… and was very bewildered with the bright sun and the sudden appearance of shorts and skirts everywhere! Happy to hear about your springtime weather and the upcoming gardening 🙂 I love the sound of this coleslaw–it takes so many ingredients I think of in a certain way and transforms them a bit into something so bright and fresh!

  4. petra08

    The salad looks great and I love shrimp but the dressing! I have to try it! 🙂


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