Red Cabbage Chickpea Salad With Cashew Sauce
Ingredients
Metric
240 g ~ 1 can cooked chickpeas
200g ~ ¼ small red cabbage
Cashew Sauce:
60 ml milk | soy, oat or cashew
30 g cashews
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
Optional Garnish:
2 tbsp spring onions
⅛ tsp ground black pepper
US
8 oz ~ 1 can cooked chickpeas
2 cups ~ ¼ small red cabbage
Cashew Sauce:
¼ cup milk | soy, oat or cashew
¼ cup cashews
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
Optional Garnish:
2 tbsp spring onions
⅛ tsp ground black pepper
MAKES2 portions
PREP TIME10 minutes
COOKING TIME-
TOTAL TIME10 minutes
Steps
1Make the sauce. Add milk, cashews, onion powder, garlic powder and salt to a blender (small cup).
2Blend until smooth ~ 2 minutes. Set aside.
3Wash cabbage leaves really well, pat dry and cut into short strips. Alternatively, cut then wash and dry using a salad spinner. Add to a serving bowl.
4Rinse and drain chickpeas. Add to the plate.
5Pour the sauce over the chickpeas and the cabbage.
6Garnish with spring onions and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
290 Calories per portion
14g protein
40g carbohydrates
10g fiber
10g fat
290 Calories per portion
14g protein
40g carbohydrates
10g fiber
10g fat
High in Vitamins B1, B6, Folate, C, K
High in Omega 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Omega 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
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