Friday, September 16, 2016

Carolina Chickpea Slaw

As it gets cooler, don't let thoughts of coleslaw stay with summer! This is hearty enough for any time of year, and it has cranberries in it, so that's fall-ish.

Carolina Chickpea Slaw

½ large head of cabbage, finely shredded
1 medium bell pepper, shredded
1 medium sweet onion, thinly sliced
2 carrots cut into matchsticks or grated
1 cup broccoli florets, small
½ cup edamame
½ cup chickpeas
¼ cup dried cranberries

2/3 cup Olive Oil (Persian Lime is fun here)
2/3 cup White Balsamic
2-3 tbsp chopped fresh parsley

Combine the sauce ingredients in a saucepan and cook over medium heat. Stir often until well combined and very fragrant.

Place the slaw ingredients in a large bowl, and pour the sauce over it. Toss well to combine.

Cover and refrigerate until cool, at least 1 hour. This is even better if you make it the day before! 

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