Amie
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Recipe for

Cabbage Salad

From the kitchen ofAmie Serves4

Ingredients

  • ½ savoy cabbage
  • ¼ purple cabbage
  • 1 cup shredded carrots
  • 3 green onions
  • ½ cup cilantro
  • 3 mandarins
  • 1 ⅓ cups cooked chickpeas
  • handful of almonds
  • toasted sesame seeds
  • Dressing
  • ⅓ cup soy sauce
  • ⅓ cup rice wine vinegar
  • 1 ½ tbsp honey
  • 3 tbsp olive oil
  • 2 in ginger
  • 1 clove garlic

Method

  1. Preheat the oven to 425°F (220°C).
  2. Spread the chickpeas evenly on a baking sheet, drizzle with olive oil, and season with salt. Place on the top rack closest to the heat.
  3. While the chickpeas toast, thinly slice the green and purple cabbage, shred the carrots, and place in a large salad bowl.
  4. Chop the cilantro and green onions (white part and green stalk) and add them to the bowl.
  5. Peel three mandarins.
  6. Remove the chickpeas from the oven and set aside to cool.
  7. Chop the almonds and toast them on the same baking sheet.
  8. In a large jar, pour the soy sauce and rice wine vinegar.
  9. Add the honey and olive oil.
  10. Grate the ginger and garlic into the liquid.
  11. Close and shake the jar until the honey is completely dissolved.
  12. Pour the dressing over the salad and toss so it coats all the vegetables evenly.
  13. Top with mandarin wedges, toasted chickpeas, toasted almonds, and a sprinkle of sesame seeds.
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