Ingredients
❥ ½ savoy cabbage
❥ ¼ purple cabbage
❥ 1 cup shredded carrots
❥ 3 green onions
❥ ½ cup cilantro
❥ 3 mandarins
❥ 1 ⅓ cup cooked chickpeas
❥ handful of almonds
❥ Toasted Sesame Seeds
❥ ⅓ cup soy sauce
❥ ⅓ cup rice wine vinegar
❥ 1 ½ tbsp honey
❥ 3 tbsp olive oil
❥ 2 in of ginger
❥ 1 tooth of garlic
Recipe
Preheat the oven to 325℉/218℃
Evenly spread out the chickpeas on a baking sheet, drizzle with olive oil, and season with salt. Place in the oven on the top rack closest to the heat.
While the chickpeas are toasting, thinly slice the green and purple cabbage, shred the carrots, and place in a large salad bowl
Chop the cilantro, and green onions including the white part and green stalk. Add them to the salad bowl
Peel three mandarins
Remove the chickpeas from the oven and set aside to cool
Chop almonds and place them on the same baking sheet to toast in the oven
In a large jar pour the soy sauce and rice wine vinegar.
Add in the honey and olive oil
Grate the ginger and garlic into the liquid
Close and shake the jar until the honey is completely dissolved into the dressing
Pour the dressing onto the salad and toss the salad so that the dressing is evenly distributed on all the vegetables
Top the salad with the mandarin wedges, toasted chickpeas, toasted almonds and sprinkle with sesame seeds.