Sesame Cabbage Salad
This Sesame Cabbage Salad is layered with shredded cabbage, carrots, green onion, cilantro, crispy chickpeas and a creamy sesame dressing.
Ingredients
FOR THE DRESSING
- 1/4 cup olive oil
- 1/4 cup vegan mayo
- 1-2 tablespoons white vinegar
- 2 tablespoons sesame oil
- 1-2 tablespoons agave
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
FOR THE CHICKPEAS
FOR THE SALAD
- 1/2 head purple cabbage shredded
- 1/2 head green cabbage shredded
- 2-3 carrots shredded
- 1 bunch green onions chopped
- 1/4 cup cilantro chopped
Instructions
- 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.
Video
Notes
The dressing makes more than you need for this salad. Store the leftovers in the fridge for up to one week.
This is best served right away. If you don't plan on eating it all at once, I would keep the dressing separate and add it as you eat it.
Nutrition
Calories: 498kcal | Carbohydrates: 39g | Protein: 9g | Fat: 36g