Sesame Chickpea Chopped Salad
It’s official. I am crazy for cabbage.
I don’t know about you, but I love to juice it, mix it into my rice, toss it in curries and soups and I especially love cabbage in a salad. Since I’m always looking for new things to do with cabbage, I was absolutely thrilled to whip-up this recipe on New Year’s Day. What better way to eat it than in a delicious Asian inspired cabbage salad? The toasted sesame oil in combination with the ginger and the crunch of the cabbage and carrots left me wanting more.
Now I know, cabbage isn’t the most glamorous offering in the produce aisle.
However, this humble vegetable hides a wealth of important nutrients and disease-fighting superpowers. Studies show cabbage can help prevent cancer, reduce cholesterol, and heal ulcers. The health benefits of cabbage also include its frequent use as a treatment for constipation, headaches, skin disorders, eczema, scurvy, rheumatism, arthritis, gout, eye disorders, heart disease, and Alzheimer’s disease.
There is a saying that cabbage is the poor man’s physician.
I imagine some of you are looking at all the finely chopped things in this recipe and starting to sweat. Please don’t. I swear, prepping the salad is much less time consuming than it seems. If you have a food processor with a grater attachment, it will make quick work of the cabbage and carrots. And for those without a food processor (no judgment) can finely chop the cabbage and carrots with a very sharp knife. And yes, if you are in a terrible pinch for time, you may buy pre-packaged slaw and shredded carrots.
Happy 2018, Friends!
Sesame Chickpea Chopped Salad
For the Dressing:
1/3 cup Tamari, Shoyu or Coconut Aminos
1/4 cup apple cider vinegar
3 tablespoons olive oil
2 tablespoons toasted sesame oil
2 tablespoons fresh minced ginger
1-2 teaspoons raw honey or maple syrup
1 teaspoon onion powder
For the Salad:
1 15-ounce can chickpeas, rinsed and drained
4 diced green onions
1/2 large green cabbage, thinly sliced
1/2 red cabbage, thinly sliced
2 cups shredded or matchstick carrots
1 cup sliced and toasted almonds
3 clementines, peeled and separated
1/2 cup chopped and loosely packed cilantro
Combine all salad ingredients in a large bowl.
Stir in just enough dressing to coat well (you may not need all the dressing). Enjoy!
NEW! 2018 Winter/Spring Cooking Classes are on my website!
Come join me for the next class – Details below!
Meal Prep Mania
Sunday, January 21, 2018 – BOOK NOW
No excuses. Shop once, cook once and eat clean for the week! This program will guide you through how to prepare all your food for a week in just a few hours. A done-for-you meal plan, recipes and prep instruction. Everything you need to hit the ground running. Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.
You’ll sample:
- Overnight Fruit & Chia Oats
- Winter Green Smoothie
- Greek Stuffed Sweet Potatoes
- Grain Bowls with Pesto, Avocado and Egg
- Cheesy Quinoa Cakes
- Chocolate Protein Power Bars
This class is $75 per person. Space is limited to 12 guests.