Crunchy Nutty Coleslaw

On the weekend I grabbed a bag of shredded cabbage to make a coleslaw salad.

I needed this salad to have a bit more bang for its buck, so I added a large can of chickpeas to provide some starchy carb and fibre content, as well as provide a bit of protein. I added a thinly sliced fresh red pepper, cutting slices again into thirds so they were roughly the same length as the cole slaw.

The dressing was a blend of juice of half a lime, 2 TBSP each of olive oil, white balsamic vinegar, a clove of garlic, a TBSP each of soy sauce, mixed nut butter (you can use whichever nut butter you like best...it's that easy!) and sriracha sauce to taste. **I do recommend that you mix all the dressing ingredients in a separate bowl first before mixing into the salad** 

Wow! Was this good PLUS its packed full of goodness. Coleslaw is mostly cabbage, which is a great non-starchy vegetable option, and a nice change from having a typical salad. It is a good source of Thiamin, Calcium, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese. By adding the chickpeas the fibre content goes up, which is good for bowel function, but you also are getting a great dose of protein! By using quality oil and vinegar your dressing is healthy too!

If you prefer your salads to have a bit more of sweetness, cautiously add a bit of honey or natural maple syrup. Be careful though! A little goes a long way.

Of course, at the end you can always add a pinch or two of salt and pepper, and even sprinkle 1-2 TBSP crushed peanuts on top if you like. Want more simple recipes like this? JOIN MY VIP EMAIL CLUB! Have a good one,


Shirley

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