Red Cabbage Salad

Here is a good Cabbage Salad using Chick Peas or Garbanzo Beans. Of course fresh cooked is always better than canned. Some of you will not want to make this dressing because of the Tahini, but if you have it on hand because you use it for Hummus, try this salad. This makes a thick creamy dressing. The beans and the Tahini add good sourse of protein. Tahini is sesame seed paste.

Garbanzo Beans (if using canned, rince & drain)
2 cups chopped Cabbage
1 T. Onion
Salt & Pepper to taste
1/2 cup chopped Tomato (optional)

If you are preparing for two, measured amounts don't matter. I cut the amount of Cabbage I thought we would eat, then sprinkled in some Garbanzo Beans, some chopped Purple Onion. Don't over do the salt until you add the dressing. It may be salty enough.

DRESSING:
1/4 cup Tahini
1/4 cup Olive Oil
1/4 cup Water
1/8 cup Braggs Liquid Aminos or Tamari
1 T. Raw Apple Cider Vinegar or Red Wine Vinegar
2 T. Lemon Juice
2 tsp. Ginger Root minced
1 Clove Garlic minced
Black Pepper
Stevia and/or Honey (I used both for depth of flavor. Go easy on the sweetener.)

I rough chop cabbage rather than shred it too finely. Shredding on the large shred would work well.

If you like this dressing, you will probably like the Salad.