Red Cabbage Salad with Jalapeno Ginger Dressing
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 2 servings
8 oz red cabbage, thin strips or shredded
1 tsp lemon juice
¼ tsp kosher salt
1 medium carrot, thin strips
1 stalk celery, thin strips
2 oz mung bean sprouts
1 bunch American chives, chopped
2 tbs unsalted roasted sunflower seeds
1 cup cooked chickpeas
½ cup hulled hemp seeds
¼ cup from lemon juice (from fresh lemon preferred)
¼ cup + 1 tbs water
1 tbs fresh ginger, finely chopped
½ medium jalapeno pepper, seeded and diced
½ tsp salt
Gently massage the shredded red cabbage with salt and lemon juice. Refrigerate for 10 minutes. This step will keep the red cabbage bright purple and crunchy in texture.
Meanwhile, in a blender mix all dressing ingredients and refrigerate before serving.
Toss the rest of salad ingredients together with the shredded red cabbage. Serve with the hemp dressing immediately.