High Protein Carrot Slaw
Elevate your slaw game with this vibrant and nutritious *High Protein Carrot Slaw*! Packed with the natural crunch of shredded carrots and red cabbage, this recipe gets an extra boost of plant-based protein from fluffy quinoa and hearty chickpeas. The creamy dressing, made with tangy Greek yogurt, fresh lemon juice, and a hint of honey, ties everything together in a deliciously light and refreshing way. Perfect for meal prep or as a versatile side dish, this slaw comes together in just 35 minutes and serves as a flavorful, protein-rich option for busy weeknights, picnics, or healthy lunches. With ingredients like fresh parsley and green onions for added brightness, this recipe is a must-try twist on a classic slaw that’s high in protein, fiber, and irresistible flavors! Serve chilled for maximum enjoyment.
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Recipe Information
Ingredients
- 4 large carrots
- 0.5 head red cabbage
- 1 cup quinoa
- 1 15 oz can chickpeas
- 4 stalks green onions
- 0.5 cup fresh parsley
- 0.5 cup Greek yogurt
- 1 medium lemon
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Start by rinsing the quinoa under cold water in a fine mesh sieve.
In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and quinoa is tender. Fluff with a fork and set aside to cool.
While the quinoa is cooking, peel and shred the carrots using a box grater or a food processor with a shredding blade.
Thinly slice the red cabbage using a sharp knife or mandoline.
Drain and rinse the can of chickpeas under cold water. Set aside.
Finely chop the green onions and fresh parsley.
In a small bowl, prepare the dressing by combining Greek yogurt, the juice of one lemon, extra virgin olive oil, honey, salt, and pepper. Mix well until smooth.
In a large mixing bowl, combine the shredded carrots, sliced cabbage, cooked quinoa, chickpeas, green onions, and parsley.
Pour the dressing over the slaw mixture, and toss everything together until the vegetables and quinoa are well coated.
Let the slaw sit for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3951 mg | 172% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 55.4 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 540 mg | 42% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2970 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
