Superfood slaw + creamy chickpea dressing (vegan)

Superfood slaw + creamy chickpea dressing (vegan)

You guyses. Summer is soooo close, and while normally that means a break from teaching, for me this summer is looking a little different. After 11 years of teaching, I have decided to take a leap into the world of Wellness, Nutrition and Cooking. While I have no certain long-term plans, but many ideas of 1,231 businesses I could start, going back to school and traveling for many months, I am extremely enlivened and freaked out all at the same time. So many opportunities…but so much uncertainty.

You see, this year I was teaching part time and taking classes to be able to apply to a Master’s in Dietetics program. But with both of my feet in two different worlds I wasn’t able to commit to either one, and felt like I was doing a half-assed job at both. I am of the belief that when you allow yourself to close doors, others will open. I still love teaching and want to help others lead healthy and fulfilling lives while incorporating good food choices into their lifestyle. This summer I will be working as a culinary arts instructor for kids at a summer camp. Already one step in the right direction.  I’m not sure exactly what will happen with the job or what I will do at the end of the summer, but making the right moves based on my gut and not on my bank account is something I plan on doing. Superslaw-2And with all of this change comes a bit of work (not to mention I am getting married in 6 weeks, but more about that later), so I am finding myself having less time to myself and have felt a bit out of sync. So lately I have been making it a priority to carve out some creativity time for myself, which means playing in the kitchen. I wanted to create a simple dish that you could have as a side for your dinner or bring to a summer BBQ. This take on cole-slaw combines kohlrabi, carrots, cabbage for a veggie base and incorporates protein and healthy fat packed nuts & seeds for a crunch.

And as for mayo, I just don’t get the stuff, so I was pretty hellbent on making a non-mayo based dressing, vegan or regular. The dressing is chickpea (insert more protein, iron, and fiber here) based blended with lemon and spices, so no unnecessary oil or other weird mayo-like things. It’s kinda like a hummus dressing. Mmmmmm, hummmuusssss.

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Superfood slaw + creamy chickpea dressing

  • Servings: 6
  • Time: 20mins
  • Print

Salad

2 large kohlrabi
3 large carrots
1 small head of purple cabbage
1/2 c. sunflower seeds
1/2 c. pumpkin seeds
1/2 c. pistachios
1 tbsp. white wine vinegar
juice from 1/2 lemon
S & P to taste

Dressing

1 can chickpeas (don’t discard chickpea brine)
3/4 c. water + chickpea brine
juice from 1/2 lemon
1 clove garlic
1 tsp. cayenne
1 tsp. cumin
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. ground black pepper

Salad: Cut kohlrabi, carrots, and cabbage into chunks. Pulse all of the veggies in a food processor until evenly chopped. Toss veggies in a bowl with the remaining slaw ingredients.

Dressing: Blend ingredients together in food processor or blender until smooth and creamy. Toss veggies with dressing and serve.

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