1/4 head of purple cabbage, shredded or sliced into thin sections and separated (make into bit-sized pieces)
1 can garbanzo beans, rinsed and drained
2 carrots, shredded, or chopped into small pieces
5 oz. frozen peas, thawed (but not cooked)
1 cup Assortment of sprouts (I used something called crunchy sprouts, which is a blend that my local grocer sells) I don't think that the stringy type sprouts would be good in this (the sprouts should have some crunch)
1-2 tablespoons red-wine vinegar (or to taste)
Optional Ingredients (use vegan versions):
Ingredients (use vegan versions):
Green onions or scallions cauliflower (although you might want to blanch it first OR cut into reallysmall pieces) brocolli (as above) snow peas
This salad came about when I took all the salad mixins to a friends house but forgot the lettuce. It was very good and got rave reviews from everyone!
Put all ingredients in a bowl and toss to mix. Put in the refrigerator to marinate for a few hours and eat. I used red-vegan wine vinegar and purple ruffles vinegar, which my sister made for me out of purple ruffles basil.
We served this with some hot Indian dishes as is, but you can also serve as follows:
Serve on a bed of red-leaf lettuce. Serve in a pita with some lettuce and salsa (that's what I did with the leftovers -yummy). Serve on morning whole-grain english muffin.