Red cabbage is a highly underrated vegetable to use in place of greens. Not only does it have the crunch factor of lettuce with even more health benefits, like vitamins A and C and vitamin B-6. It also gives your salad a beautiful purple-red hue, which will help any salad aesthetically. If you’re tired of always relying on greens to make your salad more bountiful, pick up a red cabbage instead.
Pro Tip
The core of the cabbage is really hard and basically inedible. To remove it, cut the cabbage in half lengthwise, and then cut a ‘v’ shape out of the bottom of each half to get rid of it.
Recipe
Once the cabbage has been cored, cut it into strips by running your knife through it widthwise. Put that in a large bowl.
Start shredding up carrots with a box grater or the grater attachment in a food processor. Add that to the bowl of cabbage.
Finally roast some chickpeas in a marinade of lime juice, olive oil, and sriracha. Roast for 20-30 minutes.
Make a simple dressing of apple cider vinegar, olive oil, salt, and pepper and pour over the cabbage and carrots.
Top with the crispy roasted chickpeas and serve!
