Bluegrass Soy Sauce, Bourbon Smoked Sea Salt, Salads and Sides

Thai Red Cabbage and Chickpea Salad

Thai Red Cabbage and Chickpea Salad

Serves 4-6

For the dressing:

¼ cup peanut or almond butter

1 tablespoon sriracha or sambal chili sauce

¼ cup lime juice (from about 2 limes)

2 teaspoons Bluegrass Soy Sauce

½ teaspoon Bourbon Smoked Salt

warm water, as needed

For the salad:

1 (15 ounce) can chickpeas, drained and rinsed

½ a small, red cabbage, thinly shredded

2 large carrots, julienned or grated

3 scalllions, green part only, chopped

½ cup cilantro, roughly chopped (optional)

¼ cup roasted peanuts, roughly chopped (optional)


1. In a medium bowl, whisk together all the ingredients for the dressing, except for the warm water. Add warm water, a tablespoon at a time, as needed, until the dressing is a pourable consistency.

2. In a large bowl, combine the chickpeas, cabbage, carrots, scallions, and cilantro. Toss with half the dressing. Add more dressing until salad is dressed to your liking.  Pour into a serving bowl and garnish with the chopped peanuts. Serve.