This cabbage slaw is like a homemade coleslaw, but with a bit of a twist. Sesame oil and smoked paprika make a big difference in the flavor, it has plant protein from chickpeas and can be kept in the fridge for a few days. It's great as a side dish to easy homemade meals or outdoor barbeques, very healthy and of course, delicious.
Ingredients, serves 4:
1/2 medium cabbage, thinly sliced
3 medium carrots, grated or julienne
1/2 red onion, thinly sliced
bunch of fresh chopped parsley
1 can chickpeas, rinsed and pat dried
3 tbsp olive oil
1tsp smoked paprika for chickpeas and 1tsp for dressing
1tbsp sesame oil
1/2 lemon juice
1/2 tsp black pepper
1tsp red wine vinegar (or apple cider vinegar)
Preheat oven to 350f, rinse and towel dry chickpeas, drizzle with olive oil, smoked paprika and some salt. Bake for 20-25 min until crispy. Meanwhile cut cabbage, carrots, parsley and onions. Make the dressing directly in the salad bowl before adding all the chopped vegetables, whisking together: olive oil, red wine vinegar, sesame oil, smoked paprika, pepper, lemon juice and salt. Add all the veggies and roasted chickpeas. Toss well until all combined with the dressing. Voila! Happy Cooking!
Here is the link to the easy to follow video recipe on our Instagram page