Make this fresh coleslaw with any green cabbage you can find, and feel free to experiment with proportions. If spicy foods aren't your thing, then omit the fresh jalapeno, but we love it here for its flavour kick set against the cold yoghurt dressing.
Cabbage & Chickpea Slaw with Cilantro Yoghurt Dressing:
3 cups green cabbage
3 cups red cabbage
2 cups cooked GRAIN Kabuli Chickpeas
1 apple, chopped
1 bunch radishes, thinly sliced
4 scallions, sliced on the diagonal
1 cup thick plain yoghurt
1/4 cup olive oil
3 tbsp lemon juice
2 tbsp wine vinegar
1 tsp salt
1 fresh bunch cilantro, washed and chopped
1 fresh jalapeno, seeded and chopped
1/2 cup toasted nuts (pistachios or sunflower seeds are both tasty here)
Combine all salad ingredients in a bowl and toss with the dressing to taste. Enjoy with any hot entree. This salad gets better as it sits, so make a big batch and enjoy it all week.
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