4 from 3 votes
Thai salad with chickpeas, red cabbage, carrots and tahin garlic dressing
Thai salad with lots of vegetables and a sweet, umami and spicy dressing. Glutenfree, soyfree, vegan and Medical Medium friendly.
Prep Time
15 mins
Total Time
15 mins
Servings:
2
small or 1 large serving
Calories:
373 kcal
Course:
Salad
Cuisine:
Asian, Thai
Ingredients
- 1 cup chickpeas canned
- 1 cup red cabbage
- 1 cup carrot
- 2 handsful cashew nuts
- 2 handsful cilantro fresh
- 1 clove garlic
- 1 Thai red chili or a regular
- 2 tbsp maple syrup
- 2 tbsp tahini
- 2 lime
- 1 tsp sesame oil
Instructions
- Roast the cashews in the skillet.
- Drain the chickpeas and rinse off.
- Grate the carrots and slice the cabbage with a mandoline.
- Press the garlic and cut the chili pepper really fine.
- Mix the chickpeas with the tahini, maple syrup, sesame oil. Squeeze the lemons and mix the juice through as well.
- Mix in the garlic, chili, cabbage, carrot and cilantro.
- Top with the cashews.
Cup of Yum
Nutrition Information
Calories
373kcal
(19%)
Carbohydrates
58g
(19%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
5g
(25%)
Sodium
257mg
(11%)
Potassium
771mg
(16%)
Fiber
12g
(48%)
Sugar
22g
(44%)
Vitamin A
11618IU
(232%)
Vitamin C
51mg
(57%)
Calcium
153mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2 small or 1 large serving
Amount Per Serving
Calories 373
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 257mg | 11% |
| Potassium | 771mg | 16% |
| Fiber | 12g | 48% |
| Sugar | 22g | 44% |
| Vitamin A | 11618IU | 232% |
| Vitamin C | 51mg | 57% |
| Calcium | 153mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.