Updated: Nov 28, 2022
Hi babes. There are days where I literally just can not be bothered to cook. So I get it. Having quick, easy recipes in your arsenal that you can whip up in minutes is necesssary.
This salad fits the bill nicely.
With 10 ingredients and about 15 minutes to prep depending on your knife skills, you can be eating in no time.
And this one is loaded to the brim with good for you stuff. Especially the red cabbage.
Red cabbage being the star is extremely high in fiber and low in calories making it a champion in the weightloss department.
Even if you aren't trying to lose weight, it has antioxidants to ward off free radical damage that contributes to cancer and aging. Sign me up. Its even high in calcium, magnesium and manganese, making it a great source of minerals supporting bone health.
Its rich in vitamin A too, making it great for skin and eye health. I am all about beauty from the inside out, yo.
You will need a couple of pantry staples for this one. And if these aren't already staples in your pantry then here are some (affliate) links to the products I use all the time in my kitchen. At no extra charge to you, purchasing through those links helps support this blog :) so thank you in advance if you go that route.
I use these products almost daily:
Braggs- Organic Raw Apple Cider Vinegar - this is probiotic, cleansing and helps with digestion
Spectrum- Organic Unrefined Sesame Oil - my favorite oil from a flavor standpoint
Eden Organic Tamari Soy Sauce - seriously my favorite thing ever
This salad is :
Looking for other quick and easy recipes? Check out: this and this
ok signing off for now, xo
1 red cabbage, thinly sliced or shredded
3 persian cucumbers, sliced
1 bell pepper, orange, red or yellow, thinly sliced or cubed
1-15 Ounce can of garbanzo beans
1 Cup cilantro, chopped (more to taste)
3/4 Cups sliced almonds, toasted and salted
1/4 Cup sesame oil, toasted
1/4 Cup tamari
3 Teaspoons apple cider vinegar
1 lime, juiced
2 Teaspoons maple syrup (OPTIONAL)
Prep your veggies by washing everything. Using a mandoline, thinly slice the red cabbage. I do this by cutting it in to fourths and then slicing each piece one by one. Be careful not to cut yourself!! You can use a chefs knife too.
thinly slice the cucumbers and bell pepper. Rinse and drain the beans. roughly chop the cilantro- including some of the stems (there is great flavor and oils in there)
Make the dressing by combining everything in a bowl and whisking until combined. Taste and adjust. Sometimes I add more lime to ACV or maple syrup if I am serving it to others. If its just me I opt to leave the sugar but it makes it taste better for sure. Completely optional though as its good without it to.
Combine all veggies, beans and herbs in a bowl. Toss well. Add dressing and toss again. Top with almonds and serve.
Keeps well in airtight container for up to 2 days.