Is it okay to eat raw cabbage?

Yes, cabbage is totally fine to consume in its raw state. However, some people may experience digestive discomfort or gas due to its high fiber content and certain compounds. To make it more enjoyable, we toss it in fat, salt, and acid like vinegar or citrus juice to help soften it and make it easier and more satisfying to eat.

Is it okay to eat raw sugar snap peas?

Yes, sugar snap peas are commonly enjoyed raw, and they have a sweet and crunchy taste. They make a great addition to salads, vegetable platters, or enjoyed as a snack.

Can you make this nut-free?

To make this nut-free, simply substitute almond butter with tahini or seed butter in the dressing. Additionally, use roasted seeds such as pepitas, sunflower seeds, or sesame seeds to maintain the desired crunchy texture

How do you make this gluten-free?

When preparing the dressing, just make sure that you are using coconut aminos or a gluten-free soy sauce.

Crunchy Cabbage + Chickpea Salad

Description

Whip up this cabbage and chickpea salad for a vegan side dish for a healthy lunch! Canned chickpeas are paired with a crunchy sugar snap pea and cabbage slaw, topped with a flavourful almond butter dressing.

Ingredients

Scale

400g/ 15 oz can chickpeas, rinsed
2 cups red cabbage, finely shredded
3 cups savoy cabbage, finely shredded
1 cup spring onions (green onions), sliced
150g/ 2 cups sugar snap peas, sliced on a diagonal
1/4 cup roasted crushed almonds

Almond butter dressing:

3 tablespoons almond butter
1/4 cup rice vinegar
3 tablespoons coconut aminos*
2 teaspoons freshly grated ginger
2 cloves garlic, minced

Cook Mode Prevent your screen from going dark

Instructions

Shred cabbage, slice spring onions, and diagonally cut sugar snap peas.
Whisk almond butter, coconut aminos, rice vinegar, ginger, and garlic until smooth.
In a large bowl, mix salad ingredients with rinsed chickpeas and half of the roasted almonds.
Pour in the almond dressing, stir well, and serve.

Notes

Replace coconut aminos with 3 tbsp low sodium soy sauce + 2 tsp maple syrup/honey.
Store any leftover salad in an airtight container in the fridge for up to 3-4 days.

Nutrition

Serving Size: 1/4 of recipe
Calories: 251 calories
Sugar: 10.8g
Fat: 10.3g
Saturated Fat: 0.9g
Carbohydrates: 33.1g
Fiber: 9.9g
Protein: 11.2g