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Cabbage & Carrot Salad

  • Author: Nichole Banducci




  • 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



  • 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.)