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)
Method
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.