Crazy Cabbage Slaw Salad Recipe

This yummy, cold salad is my attempt to recreate a great meal I had while visiting my parents recently.

I have to say, this comes very close to the sweet, tangy, crunchy salad I enjoyed.

It lasts, too. You can refrigerate it for a few days and the cabbage stays crisp and becomes almost like a slaw.

Crazy Cabbage Slaw Salad

½-1 head of cabbage – shredded

A few handfuls of any assorted salad greens, chopped

1 can of corn – drained

About 10 pitted and chopped dates

1-1/2 cup of slivered raw almonds

Combine all ingredients in a large bowl

Creamy Citrus Dressing

About 1 ½ cup Veganaise

About 2-3 tablespoons of apple cider vinegar

A splash of fresh orange juice OR ½ of an orange (squeezed)

A sprinkle of orange zest

Combine all ingredients in a small bowl

Mix the dressing into the salad, cover and refrigerate until ready to eat.

Enjoy!

*Optional - 1 chopped avocado as garnish

* Optional – Croutons

Chi Chi Chickenless Salad

I LOVE this recipe! It is super simple and surprisingly hearty. I saw the idea for this in a book put out by PETA. The book was geared towards college aged vegans with little time and few resources.
I tweaked it a bit to suit my tastes and added a special ingredient that I use to add to real chicken salad…way back when I ate that.

This recipe is VERY loose…no real measurements. I make it to ‘feel”.

Chi Chi Chickenless Salad

1 can of Garbanzo Beans (AKA: Chi Chi beans, Chick Peas, etc…) rinsed and drained
1 or 2 small handfuls of celery, finely chopped
1 – 2 small red apples, finely chopped
Lemon Juice
Veganaise to taste/texture preference
Sea salt and pepper to taste

With a fork, slightly mash the Garbanzo beans in a medium sized bowl. Add the Veganaise, a teaspoon at a time, until it reaches your desired consistency. Sprinkle some lemon juice and then toss in celery and apples. Add sea salt and pepper to taste.

That’s it! So easy.

I like to just eat it with a fork but you could stuff a pita with it too…

Enjoy!