Warm cabbage and mushroom salad
This lightly seasoned, high-cruciferous vegetable blend is the perfect side dish for any meal.
It's funny what can happen when you think out of the box with food. Every think of cooking those bags of cole slaw you see in the produce department? We did! This high-cruciferous warm salad blend uses a cole slaw mix as the base, adding in mushrooms, chickpeas and some light seasonings to create a fabulously nutritious and highly delicious side dish – or vegetarian main.
Trader Joe’s sells a far out cole slaw mix, with shredded Brussels sprouts and other atypical cole slaw ingredients. You can use that, or broccoli slaw, or just plain old shredded cabbage. Have fun with it – you know with veggie salads it’s no rules, just right!
- 3 cups cole slaw
- 2 cans chickpeas, drained and rinsed
- 2 cups sliced mushrooms
- 3 tablespoons balsamic vinegar
- 3/4 cup diced green onion
- Pinch of dried herbs
- Salt and pepper to taste
Put all ingredients in frying pan, and heat on high for 10 minutes, stirring constantly.
Serve warm over quinoa or wild rice.