HOL-LEY HELL. This salad is so damn good. If you, or someone you know, hates salads, I dare you to make and then hate this one. If you never think to include cabbage in your diet or rarely think of slaw outside of the context of 'gross' and 'summer picnic' get ready to have your mind blown and your palate rocked.
The quality of the fresh ingredients chopped finely combined with herbs (ugh, the herbs, DO NOT leave them out), roasted crispy chick peas and this complex, creamy dressing make for a textural, flavorful and colorful combination.
Thai flavors are some of my favorite - and I believe I have absolutely perfect a 'pad thai' style dressing here. It is creamy from the tahini (my favorite dressing based), peanut-y from the PB2 powder, acidic from the citrus and just a little bit spicy from the addition of hot sauce.
There are a few elements in this recipe so know that you can make each of them separately as each is great on it's own. For example the slaw tastes great with literally any dressing, the sauce is amazing hot over ramen noodles and veggies and the chic peas make an awesome snack all on their own.
Below I outline how to make each one separately, and I believe it's rather intuitive as to how to throw it all together.I like to drizzle the dressing over the whole salad so the veggies stay at maximum freshness but I could also see the whole thing getting even better with age if you tossed the salad well and then let it sit in the fridge for a while. If you do that though, I would store the chic peas separately as you don't want them to get soggy!
Crisp Thai Slaw
This amount serves 1 as a main dish, but I would suggest at least doubling the recipe to have enough for others or for seconds!
- 1 cup shredded napa or savoy cabbage
- 1/2 cup shredded purple cabbage
- 1/2 cup shredded carrot (I used pre-shredded store bought here)
- 1/2 red pepper, sliced extremely thin
- 1/4 small red onion, sliced extremely thin
- Handful of mint, chopped
- Handful of cilantro, chopped
1. Clean and finely chop all of your ingredients so that they are similar in size and add them to a large bowl, stir to combine.
2. You can store it in the fridge sans dressing or mix the dressing in and let it marinate for a few hours as described above!
Smokey Masala Roasted Chick Peas
These come together so easily - one of those set it and forget it kind of things. If you use one can of chick peas, you should have enough for around 4 servings if you plan to sprinkle them over the salads.
- 1 can of chick peas, rinsed and drained
- 1 tbsp. garam masala spice
- 1 tsp. garlic powder
- 1/2 tsp. pink salt
1. Preheat your oven to 450*F
2. Rinse and drain the chick peas
3. Add to a foil lined sheet pan or shallow oven safe dish and pour in spices, toss till well coated
4. Roast in the oven for 30-40 minutes or until desired crisp-ness is reached.
5. Allow to cool before adding to the salad
Creamy Tahini Peanut Dressing
All measurments are rough here, I have made this a few times with a few different ingredients (which is why I offer all the substitutions) but I feel the recipe to be the best proportions - of course, as always, adjust to your taste level.
This makes enough for two salad servings but again, you may want more or less. I suggest doubling this recipe so you have extra to play with (and use again).
- 3 rounded tsp. salt-free tahini (or sub peanut butter and omit PB2 powder)
- 3 rounded tsp. PB2 powder
- 2 tsp. coconut sugar (or maple syrup)
- 1 tsp. liquid aminos (or soy sauce)
- 1/2 tsp. of your favorite hot sauce (I used The Pepper Plant)
- the juice of half a lime plus 1 capful rice wine/apple cider vinegar
- 1/2 tsp. Thai curry paste
- 1/2 tsp. garlic powder
- Enough water to thin the dressing out to your desired consistency (I used apx. 2 tbsp. and I like a thinner dressing)
1. Combine all ingredients except water to a mason jar or bowl, use a small whisk or spoon to bring everything together then add water slowly, keep combining till you reach your desired thickness.
LIGHT & LOVE, LIVECLEAN KITCHEN