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!