Ingredients
Scale
SALAD
- 1/2 Medium Red/Purple Cabbage
- 3 medium carrots, shredded
- 1 can garbanzo beans, drained
- 1 green onion (or more to taste)
EASY VINAIGRETTE DRESSING:
- 1/2 cup olive oil
- 1/3 cup lemon juice (about one large lemon)
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes (or Aleppo seasoning)
- salt & pepper to taste
Instructions
SALAD:
- Cut the red/purple cabbage into 1/4” strips and then cut again into bite-sized pieces
- Shred the carrots in a food processor or with a grater (with a medium/large blade… not the super fine one)
- Open and drain the can of garbanzo beans
- Finely chop the green onion
All all of the prepared ingredients to a large bowl.
Toss with about 1/4 cup of the salad dressing, then add more to taste. (You can use the leftover dressing on ANY salad. Store at room temperature, away from sunlight, for up to 4 days.)