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
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
Cathy Fisher has become a featured recipe expert for the NHA and is the creator of StraightUpFood.com, a blog that offers recipes and information on how to eat a health promoting, plant-based (vegan) diet. Cathy’s education and experience are grounded in her work with the McDougall Program (2006-present) and True North Health Center (2010-present), where she regularly teaches cooking classes to in-patient clients. Cathy graduated with her BA in Psychology, going on the earn a credential in Early Childhood Education and a certification in Nutrition Education. Cathy enjoys presenting to groups and giving people the practical skills they need to successfully shift to a healthier diet.