½small head of red cabbage, chopped (about 2 cups shredded cabbage)
1(15 ounce) can chickpeas, rinsed and drained
½cupcilantro, finely chopped
¼cupfinely chopped green onion
1/2jalapeño, seeded and diced
For the curry peanut butter dressing:
2 tablespoons peanut butter
1/2tablespoonfreshly grated ginger
1teaspoonapple cider vinegar or rice vinegar
1teaspoonyellow curry powder
¼teaspoonred cayenne pepper
Salt and freshly ground black pepper, to taste
2-3tablespoonswarm water, to thin dressing
In a large bowl, add red bell pepper, carrot, cabbage, chickpeas, cilantro, green onion and jalapeño. Pour dressing over veggies and toss until well-combined.
In a small bowl, mix together the dressing ingredients: peanut butter, ginger, garlic, apple cider vinegar, curry powder, cayenne pepper, and turmeric. Mix to combine. Add water to thin if necessary to make a dressing like consistency.
Pour over salad and mix well to combine. Garnish with roasted cashews and cilantro. Serves 4.
Chopped Thai Chickpea Salad with Curry Peanut Dressing
Amount Per Serving (1 serving)
Calories 265Calories from Fat 86
% Daily Value*
Saturated Fat 1.8g11%
* Percent Daily Values are based on a 2000 calorie diet.