Monday, July 24, 2017

Vinegar-Based Coleslaw

INGREDIENTS
Dressing:
3 tablespoons of fresh lemon juice
3 tablespoons of extra virgin olive oil
2 tablespoons of white vinegar
1/4 tsp salt, or to taste
1/8 tsp garlic powder and/or 1/2 tsp fresh minced garlic
2 tablespoons of honey
2 tablespoons of rice vinegar
1/2-1 tablespoons of sesame seeds and/or chia seeds

Salad:
Chickpeas (1 can rinsed or 1.5-2 cups cooked from dry)
1/4-1/2 cup finely minced red onion
1 cup of shredded or diced red cabbage (cone #4 or #5 or use a spiralizer)
1 cup of shredded or diced green cabbage (cone #4 or #5 use a spiralizer) or 1-2 handfuls of kale pieces
1 cucumber, shredded (cone #2)
2-3 carrots, shredded (cone #2)
1/4-1/2 cup fresh chopped cilantro, plus extra to garnish
Optional additions: green onion, radishes, bell peppers, diced nuts

Instructions
Combine ingredients for dressing. Set aside to let chia seeds hydrate.
In a medium bowl add chickpeas, minced onion, chopped cabbages (kale, if using), cucumber, carrots and cilantro.
Pour in dressing and mix thoroughly. 

Top with extra chopped cilantro. 

No comments:

Post a Comment