Red Cabbage, Blueberry, Garbanzo Bean Salad with Blueberry Tahini Dressing


Red Cabbage, Blueberry, Garbanzo Bean Salad with Blueberry Tahini Dressing
re cabbage blueberry dressing
I still have cabbage in the fridge from my garden last fall, so I want to get it used up as soon as possible. Luckily the red cabbage keeps very good when wrapped well and kept in the downstairs refrigerator. I love this dressing, it is sweet and tastes great. You could substiitute any berries in season such as raspberries, strawberries or blackberries. Use those same berries in the actual salad and change from red to greeen or Napa cabbage.
Be sure to place the greens on the plate before topping with the mixed salad, if you keep the greens in the salad they will get limp.
INGREDIENTS
  • ½ a red cabbage, very finely sliced
  • 1 cup dried cherries
  • 1/2 cup sunflower seeds
  • 1/4 cup toasted pine nuts
  • 1 can chickpeas, drained and rinsed
  • 2 handfuls of  mixed organic salad greens per plate
  • 1 small handful of blueberries per plate

INSTRUCTIONS

  1. Mix up the chickpeas, nuts, red cabbage and dried cherries in a large bowl.
  2. Place the mixed greens in each serving bowl and top with the cabbage mixture and a handful of small blueberries.
  3. Make Tahini dressing and top salad with dressing

Blueberry Tahini Dressing

INGREDIENTS

3 Tbsp tahini paste

3 Tbsp. fresh lemon juice and one lemon zested

1 Tbsp Braags apple cider vinegar

2 Tbsp extra virgin olive oil

1/2 tsp. garlic powder

1/4 tsp. himilayan salt or to taste

1/4 fresh ground black pepper, or to taste

small handful of blueberries or at least 6

3 Tbsp pure maple syrup, or to taste

Blend in all ingredients in blender or a magic bullet. Serve on salad. So yummy!

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