This bright salad not only looks lovely, it also packs a lot of nutrition, is easy, and can be made in advance.
1 medium head purple cabbage, finely chopped
1 cup thinly sliced baby carrots
1 cup chopped broccoli
handful of rings from leek stalk (optional)
equal amounts of olive oil, sweet chili sauce, and mirin (Japanese sweet cooking rice wine) to fill 1/2 cup measure
Mix all the above ingredients. Chill.
This is an easy salad to make in smaller or large quantities. It also keeps well in the refrigerator.
Today I will serve this with the following: black beans with caramelized onions, Persian rice, and salmon topped with garlic, olive oil, and bebere. There will be plenty for vegan and vegetarian guests without the salmon.
The first Sunday is potluck Sunday at the Unitarian Universalist Fellowship in Amarillo, Texas, about 14 miles from where I live. Usually, for years, I have made a certain pie that many like. This morning I neither felt the inclination nor the had the time because I went out to feed horses and work on my steep drive. Plus, the forecast predicted a quite hot day, 98 degrees Fahrenheit, making me disinclined to heat up the oven. I opened my pantry door, viewed the canned goods and created this recipe. Several asked how I made it; apparently my experiment met with success.
2 15 oz. cans garbanzo beans, drained and rinsed
1 15 oz. can whole kernel corn, drained
1/4 medium size purple onion, finely chopped
1 medium size red bell pepper, chopped
1/3 cup medium size black olives, sliced
1/4 cup (or amount to suit your own personal taste) red wine vinegar
1/2 cup olive oil
2 tsp. ground cumin
2 tsp. coriander seeds, ground
freshly ground black pepper to taste
Mix all the above. Chill and serve. Personally, I think this might have been even better if allowed to marinate to blend all the flavors. This is easy, nutritious, and vegan.