Today’s recipe is an autumn favorite here at Crowded Earth Kitchen. Simple and hearty, Chickpea Stew combines everyday ingredients to capture flavors reminiscent of West African dishes. Chickpea Stew may be served over rice, couscous, or simply enjoyed on its own! Continue reading
This salad is ridiculously easy to make and very nutritious, featuring a whole head of Savoy cabbage. Cruciferous vegetables such as cabbage are well respected for being high in fiber, anti-cancer phytonutrients, and a wide range of vitamins including K, C, and B6.
You’ll notice chopsticks in the photo, above. If your children usually eat with a fork, try serving this dish with chopsticks… the long, thin slices of cabbage are relatively easy to pick up, and (in my experience anyway) the novelty of chopsticks can be enough to compel reluctant cabbage eaters to try a few bites. The pleasing peanut flavor with just a bit of zippy tang will keep them engaged!
Ingredients (makes 1 large serving bowl of salad; at least 8 cups)
1 head of Savoy cabbage
1/2 cup of thin sliced carrot
1/2 cup of thin sliced daikon or other radish
1/4 cup of real peanut butter (nothing hydrogenated, just peanuts and salt!)
1 teaspoon of toasted sesame oil
1/2 cup of chili vinegar (just white vinegar infused with a sliced Thai chili pepper)
1/4 cup of dry roasted peanuts
Step 1) Slice cabbage very thin and toss in a large bowl. You could use a grater if you prefer, but I like the texture of slices (think onion rings) better.
Step 2) Whisk together peanut butter, sesame oil, and chili vinegar in a medium size bowl. It will take a minute of careful whisking, but these ingredients will give you a smooth, delicious dressing.
Step 3) Drizzle dressing all over cabbage and toss lightly until cabbage is evenly coated. Add carrot and radish; toss again. Garnish with peanuts and serve!