Sweet Cabbage Larb: Thai Spiced Chickpea Salad, with pickled vegetables
Active Time: 20 minutes
Makes 2 servings
Nutrition Corner: Cabbage
Cabbage is part of the cruciferous vegetable family and contains health promoting sulfur containing compounds. Cabbage has been heavily studied and has been shown to provide cardiovascular and cancer protection as well as a decreased risk for type 2 diabetes. Other cruciferous vegetables include arugula, bok choy, broccoli, cauliflower, collard greens, kale, mustard greens, radish, turnip, and watercress.
- 1/2 cauliflower head, chopped into florets
- 4-6 savoy cabbage leaves (these will be "cups")*
- 1 15- ounce can chickpeas, drained and roughly chopped
- ¼ cup cilantro, chopped
- 4 scallions, chopped
- 1 clove garlic, minced
- 3 teaspoons ginger, grated
- 2 tablespoons plus 1 teaspoon tamari
- 1 tablespoon apple cider vinegar
- 1-2 teaspoons hot sauce (sriracha or your preference)
- 1-2 cups pickled vegetables
- Prepare a steamer by filling the bottom pan with 2” water. Place over medium-high heat and cover. Once steaming, add cauliflower to the steaming compartment or steam basket and cover. Steam until just starting to become tender, 3-4 minutes.
- Drain any excess water and then add florets to a food processor. Process cauliflower until it resembles rice. Do not over process or it will turn into a puree.
- Transfer 1 ½ cups cauliflower rice to a large bowl. Add remaining ingredients except for cabbage cups and toss to combine. Taste and season to your liking with additional hot sauce. Store any remaining cauliflower rice in an airtight container in the fridge (have as a snack, add to soup, or top a future dinner with it).
- *Gently peel off 4-6 outer leaves from your savoy cabbage. Try to keep them fully intact. Transfer the remaining cabbage to a zip lock bag or airtight container for storage. You will use this week 2.
- Divide filling and scoop into cabbage cups.
- Top with pickled veggies.