Using cabbage instead of lettuce makes a hearty salad, perfect for an entrée. With cabbage and carrots as the foundation, almost any vegetables and beans you have on hand can be added. Sometimes I keep it really simple, using only cabbage, carrots and chickpeas, and other times I just keep adding veggies until it’s a rainbow of colors.

1/2 head small-medium green cabbage, very thinly sliced  (about 4 cups), core removed

2 carrots, grated (about 1-1/2 cups)

2 ribs celery, diced

3 green onions/scallions, chopped

1/2 medium cucumber, peeled and diced

1/4 cup chopped fresh basil (about 20 large leaves)

1-1/2 cups cooked garbanzo or black beans (or 1 15-oz. can)

1 avocado, diced

Dressing:

2 limes, juice from (about 1/4 cup)

2 tablespoons Dijon mustard

1/2 teaspoon garlic powder (or 1 garlic clove, minced)

ground black pepper to taste

1. Using a chef’s knife or mandolin slicer, slice the cabbage so that the strands are very thin, and place into a large bowl. Add to this the grated carrots, celery, onion, cucumber, basil, beans, and avocado. Toss.

2. In a small bowl, combine dressing ingredients and blend with a fork. Add dressing to bowl of vegetables and toss thoroughly. If you are making this ahead of time, add the diced avocado just before serving.

Preparation: 15 minutes

Cooking time: 0

Serves: 2 (as entrée), 4 as side salad