An easy recipe for using up that head of purple cabbage! Snow peas, shaved asparagus, garbanzo beans, and toasted sesame seeds round it out and make it a filling meal. A flavorful cumin-sesame dressing pulls it all together.
For the Dressing:
- 3 Tbsp extra virgin olive oil
- 2 Tbsp sesame oil
- 2 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 tsp dijon mustard
- 1 tsp agave syrup
- 1/2 tsp ground cumin
- 1/4 tsp finely ground sea salt
For the Slaw:
- 1 medium head purple cabbage, shredded
- 1 bunch asparagus, shaved*
- 2 1/2 cups chopped snow peas (about 4 handfuls of pea pods)
- 1 cup chopped green onion
- 1 can garbanzo beans, rinsed well and drained
- 1/4 cup sesame seeds
- Combine the dressing ingredients in a bowl or measuring cup and mix well. Set aside.
- Prep your vegetables and combine them all in a large bowl. Add the garbanzo beans and pour the dressing over the top. Mix well until all of the ingredients are coated evenly with the dressing.
- Cover and marinate in the refrigerator for about 1 hour.
- When just about ready to serve, place the sesame seeds in a small skillet. Turn heat to medium-high and toast, stirring constantly, until they just begin to brown. Remove from the skillet to a small plate.
- Plate slaw and sprinkle with toasted sesame seeds. Enjoy with a whole grain on the side.
Asparagus is easier to shave and much less labor intensive when you use the giant asparagus, as shown in the photo above. I used 5 giant stalks and a razor-sharp vegetable peeler. But those super-thin spears are best when they’re in season, since they’re the most tender.
Cut the tips into one-inch pieces (no need to shave those!) and shave individually. Or try chopping the stalks into thirds, then feeding them through the top chute of your food processor along with chunks of cabbage and shaving both together using the shredding disc.
- Category: Dinner