Summer Cabbage Crunch Salad
Ingredients
- 4 C green cabbage, shredded
- 4 C Napa cabbage, shredded
- 1 bunch green onions, chopped
- 1 14 oz can chickpeas, rinsed, drained, and dried with a towel
- 1 C sliced almonds
- 1/2 C sesame seeds
Dressing
- 1/4 C rice vinegar
- 2-3 TBSP swerve (or coconut sugar or maple syrup)
- 1/4 C avocado oil or olive oil
- 1 tsp coconut aminos or soy sauce
- 1 tsp sesame oil (optional)
- 1 tsp freshly grated ginger
- 1/2 tsp garlic powder
- salt and pepper, to taste
Preparation
Prepare the dressing first so it has time to cool. Add all ingredients to a small saucepan and simmer for 2-3 minutes. Remove from heat, transfer to a jar, and place in fridge to cool.
Heat 1/2 tsp oil in a large cast iron skillet. Add chickpeas, almonds, and sesame seeds and toast until slightly golden. Remove from heat to cool.
Add all ingredients for salad to a large bowl and toss to combine. Once dressing has cooled, drizzle over salad and toss 30-60 minutes before serving
