Gut Health Slaw with Herb Roasted Chickpeas
Servings 4 Servings
Ingredients
- 2 cups shredded purple cabbage
- 2 cups shredded green cabbage
- 1 cup thinly sliced or shredded fresh beets
- 1 cup shredded carrots
- 1 cup thinly sliced red yellow and orange capsicums
- 1/2 cup chopped parsley
Instructions
Salad
- Cut and prep all veggies.
- Whisk dressing in a bowl then add to your slaw and toss.
- Let it marinate overnight for extra deliciousness!
- Keeps for 4 days in the fridge
Gut healthy vinaigrette
- 2 tsp honey or maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoons Sriracha
- Juice from 1 lime
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- Whisk all dressing ingredients together, pour over slaw and toss until well coated. Optional: top with sesame and pumpkin seeds for extra crunch.
Herb roasted chickpeas
- 1 can chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 cup chopped parsley
- Salt paprika sweet, to taste
- 3 cloves garlic
- 1 tbsp nutritional yeast
- 10 raw cashews
- Purée all the ingredients except chickpeas.
- Pour the over chickpeas on a baking tray. Bake at 180C for 20 mins until crunchy.
- Sprinkle over the prepared slaw and enjoy!
