Rainbow Confetti Slaw


This slaw salad is so beautiful in color, almost too pretty to eat. It has deep purple hues from lightly-steamed red cabbage, red hues from vine tomatoes, granny-smith apple green, a deeper green from fresh basil and golden brown from fresh chickpeas. It can be used as a side dish, a salad or just with some baguette slices as a light lunch.

Rainbow Confetti Slaw
 
Ingredients
  • ½ pound red cabbage, shredded
  • 1 cup chickpeas, cleaned and cooked
  • 2 vine tomatoes, chopped
  • ½ granny smith apple, cut into long thin strips
  • 1 shallot, finely chopped
  • 3 tablespoons fresh basil, chopped
  • 3 tablespoons olive oil
  • 3 tablespoons rice vinegar (unseasoned)
  • 1 tablespoon agave nectar
  • ½ teaspoon coarse sea salt
  • Freshly ground pepper to taste
Instructions
  1. I start out by steaming my shredded red cabbage for a minute or 2 over medium-heat to make the pieces softer to the bite; you can omit this step if you like it raw. Assemble cabbage, chickpeas, tomatoes, apple, shallots and basil onto a serving plate.
  2. In a small bowl, whisk the olive oil, vinegar, agave, salt and pepper. Pour dressing over slaw, tossing gently. You may want to chill before serving, especially if cabbage is warm from steaming. Enjoy!

 

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