A colourful pick-me-up for mid-winter. This warm salad combines sweet purple cabbage and nutty garbanzos over a bed of mixed greens. Cheery and sweet, this salad can give you a boost:
Purple cabbage is chock full of vitamin C, which we need so badly this time of year, and cooking it minimally retains as much as possible while still sweetening up the dish. Cabbage is rich in anti-inflammatory compounds, while the anthocyanins (which make it purple) may fight certain cancer cells. More points for cabbage come from fibre, potassium, and vitamins A and K.
Garbanzo beans also contain dietary fibre and protein, potassium and thiamin (B1.) What is interesting about garbanzos is that a serving contains as much iron, if not more, than a serving of lean beef. Tossing the the cabbage and garbanzos in olive oil provides another anti-inflammatory agent, and the mesclun mix adds a host of trace minerals and vitamins.
For two meals, or four sides:
1/4 head purple cabbage
1/4 cup olive oil
2 tbsp chopped green onion or leek
1 cup cooked garbanzo beans, precooked or canned and drained
1 tbsp lemon juice
1/2 tsp salt or lite salt
1/4-1/2 tsp coriander powder
2 tbsp parsley
mesclun salad mix
Chop the cabbage and toss it with the olive oil and green onion in a pan. Gently heat until the cabbage is softened, then add the beans, lemon juice, salt, coriander and parsley. Toss with tongs or a spatula until the ingredients are hot. Turn off the heat.
Place mesclun mix on serving dishes, and top with the cabbage and beans mixture. Serve.
I shared this recipe with the Hearth and Soul Hop, Allergy Free Wednesdays, Healthy 2Day Wednesdays, Gluten Free Wednesday, Real Food Wednesday, Full Plate Thursday, Simple Lives Thursday, Gluten Free Friday, Fight Back Friday and Fat Tuesday.
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