Simple High Protein Red Cabbage Salad

Estimated studying time: 5 minutes

Searching for a nutritious and scrumptious meal? Do this high-protein pink cabbage salad recipe with edamame and chickpeas. Excellent for busy days!

With notes of candy honey, dijon mustard, sumac, and apple cider vinegar, it pairs properly with edamame and chickpeas to create this high-protein pink cabbage salad.

Including Protein To A Salad

At any time when I make any salad that consists primarily of roughage or carbohydrates, I pair it with some type of protein.

Generally, this would possibly include a grilled hen breast or recent honey-glazed salmon.

Different instances, it could be seasoned medium-grilled steak or minced beef slices.

In the course of the hotter months of the 12 months, making salads is a should within the CBB family.

I can’t consider every other strategy to take pleasure in a meal when it’s sizzling exterior that doesn’t include a salad or veggie platter.

Since I wish to eat with my eyes, creating salads with numerous shade is simply as necessary because the dressing.

Edamame and Chickpea Plant Protein

In the event you’re new to edamame, they’re Japanese immature soybeans which are scrumptious when steamed or boiled.

Edamame is a plant protein containing all of the important amino acids.

There are 17 grams of protein in 1 cup (155g) of cooked edamame beans, 15 grams of carbohydrates, and eight.4 grams of dietary fibre, folate, and vitamin Ok.

In a single cup of cooked chickpeas (155g), you get 14.5 grams of plant-based protein similar to lentils and black beans.

As a pantry staple, you’ll discover black beans, lentils, chickpeas, and edamame in our home.

Are Chickpeas or Edamame Higher For You?

Though chickpeas and edamame supply beneficial vitamins, one stands out extra.

The edamame has a better protein and fiber depend and much more when left cooked in its shell.

How To Shred Pink Cabbage

A knife, mandoline, or a field grater are the very best methods to shred pink cabbage.

I exploit a knife and slicing board to make lengthy, skinny slices of pink cabbage.

First, I lower the cabbage in half, examine it, wash it, after which slice it thinly.

If I would like lengthy strands, I’ll depart it because it’s lower or lower it twice into bite-size items, which I did for this straightforward pink cabbage salad.

I retailer any leftover pink cabbage within the fridge, wrapped in a moist paper towel, and put it into a big Ziploc bag.

Easy Pink Cabbage Salad

Cabbage Salad Elements

• 2 cups shredded pink cabbage
• 1 cup cooked chickpeas
• 1 cup cooked edamame beans
• 1 cup thinly sliced pink onion

Dressing

Directions

1. Put together the edamame beans as per bundle directions if frozen. If recent, boil till tender (about 5 minutes) and let cool.
2. Add the chickpeas, edamame, pink onion, and shredded cabbage to a big bowl.
3. In a mason jar, add the dressing substances (salt, pepper, Dijon mustard, apple cider vinegar, extra-virgin olive oil, sumac, and honey) after which shake it till it’s for one minute to mix.
4. Pour the dressing over the pink cabbage, onions, and beans and blend till every part is coated.
5. Refrigerate for half-hour to relax, mix the flavors, and serve.

Pink Cabbage Salad Storage

Retailer the pink cabbage slaw within the fridge for as much as three days.

If you wish to change up the cabbage salad, I’ve added shredded carrots or cooked corn niblets.

An alternative choice is to make use of cooked lentils or black beans as a substitute of or together with edamame and chickpeas.

When you’ve tried this recent, scrumptious salad, let me know your ideas.

Mr. CBB

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