Name: Cabbage & Carrot Salad
Ingredients: 1/2 Medium Red/Purple Cabbage; 3 medium carrots, shredded; 1 can garbanzo beans, drained; 1 green onion (or more to taste); 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

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.)