This Sesame Cabbage Salad is layered with shredded cabbage, carrots, green onion, cilantro, crispy chickpeas and a creamy sesame dressing.
This salad is super crunchy, perfectly tart and a little zesty. The mixture of roasted chickpeas with the shredded veggies is everything you could want in a salad. This is the perfect healthy lunch or light dinner!
How to Make the Dressing
I LOVE this dressing. It is creamy & tart, but has a good kick of flavor from the sesame oil. You will want to put it on everything. Here's what you'll need:
- ¼ cup olive oil
- ¼ cup vegan mayo
- 1-2 tablespoons white vinegar
- 2 tablespoons sesame oil
- 1-2 tablespoons agave
- ½ teaspoon garlic powder
- ½ teaspoon salt
I like my dressings super tart, so I add the full amount of vinegar. But you can add to taste. This recipe makes more dressing than you will need for the salad. You can store the leftover dressing in the fridge for up to a week.
Let's Talk Chickpeas
Because this salad wasn't already crunchy enough, I decided to add some roasted chickpeas to the mix. A can of chickpeas is drained and rinsed, then tossed with oil, turmeric, ginger powder, chili powder, salt & pepper.
The chickpeas are baked in the oven for 20 minutes, or until crispy. You can let them cool before adding them to the salad or add them straight out of the oven.
To assemble the salad, layer shredded green cabbage, purple cabbage, carrots, green onion and cilantro in a large bowl. Toss with enough dressing to coat and then top with the crispy chickpeas.
This is best served right away so the veggies don't get soggy. If you're not planning to eat this all at once, I would toss the veggies and just add the dressing to each portion as you eat.
You can store the veggies/chickpeas in individual containers in the fridge for lunch on the go.
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Did you Make this Recipe?
If you made this Sesame Cabbage Salad I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Sesame Cabbage Salad
FOR THE DRESSING
FOR THE CHICKPEAS
FOR THE SALAD
- ½ head purple cabbage shredded
- ½ head green cabbage shredded
- 2-3 carrots shredded
- 1 bunch green onions chopped
- ¼ cup cilantro chopped
- Preheat the oven to 425 degrees. Add all of the chickpea ingredients to a baking sheet and toss to coat evenly. Bake for 20 minutes, flipping halfway.
- Combine the dressing ingredients in a bowl and stir to combine. Set aside.
- Add all of the salad ingredients to a large bowl and add dressing to taste - I only used about half of the dressing and stored the rest in the fridge. Top with the crispy chickpeas and serve.