Cabbage is Cool! Salad
Photo Credit: Julia Gartland

Cabbage is Cool! Salad

While cabbage can sometimes be unremarkable on its own, it has a satisfying crunch that makes it adaptable to whatever flavors it’s paired with.

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Cabbage is Cool! Salad

Cabbage is Cool! Salad

While cabbage can sometimes be unremarkable on its own, it has a satisfying crunch that makes it adaptable to whatever flavors it’s paired with.
Course: Salad
Keyword: cabbage, cabbage salad, winter salad
Servings: 2
Calories: 902kcal
Author: Samah Dada

Ingredients

Salad:

  • 1 sweet potato cut into 1-inch wedges
  • 1 tablespoon extra-virgin olive oil
  • Kosher salad and freshly ground black pepper to taste
  • 9 ounces cabbage (I like to use a combo of green and red), thinly sliced
  • 1/2 cup grape tomatoes, halved

Chickpeas:

  • 1 tablespoon extra-virgin olive oil
  • 1 (15-oz) can chickpeas, drained, rinsed, and patted dry
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper

Dressing:

  • 1 avocado
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves
  • 1/2 cup (packed) fresh cilantro
  • Juice of 2 limes
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Preheat oven to 425°.
  • On a rimmed baking sheet, toss sweet potato pieces in olive oil. Season with salt and pepper, and roast, turning over halfway through roasting, until they are tender and browned, about 40 minutes.
  • While sweet potatoes are roasting, cook chickpeas. Heat olive oil in a medium skillet over medium-high heat. Once it shimmers, add chickpeas and cook 2 to 3 minutes so that oil coats chickpeas nicely. Then add cumin and salt and pepper to taste. Toss to coat the chickpeas. Then cook, tossing chickpeas frequently, about 15 minutes, or until they start to brown and crisp on the outside but are still tender on the inside.
  • While chickpeas and sweet potatoes are cooking, you can make the dressing! In a high-speed blender or food processor, combine avocado flesh with olive oil, garlic, cilantro and lime juice, and blend well. Add 3 to 4 tablespoons of water to the dressing to thin it out slightly. Feel free to add a couple of extra tablespoons of water to thin to your desired consistency. Season dressing with salt and pepper to taste.
  • To make salad, toss cabbage, roasted sweet potatoes and grape tomatoes in a large serving bowl. Add dressing and toss to coat. Sprinkle some chickpeas on top, and serve the rest on the side for easy access.

Notes

Dada EatsAdapted from Dada Eats Love to Cook It. Copyright © 2021 by Samah Dada. Published by Rodale Books, an imprint of Penguin Random House, LLC.

Nutrition

Calories: 902kcal | Carbohydrates: 117g | Protein: 34g | Fat: 37g | Sodium: 92mg | Fiber: 26g | Sugar: 22g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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