Let’s just throw it out there: I had a really bad day at work yesterday, and despite the thick skin I’ve somehow managed to grow quite quickly over the last four months, it was one of the more stressful I’ve had in a while.
Now let’s move on. Let’s reflect.
Thank goodness that I ran in the morning, completing a lap of the lower loop of Central Park without rhyme or reason, without thinking and only because, well, what else would I do first thing in the morning? After years of it, I’m pretty much just programmed to open my eyes and run. Because of it — because I am able to transport myself back to that hour of hard work for myself throughout the day — I find that I am able to cope with much more when life throws crap in my direction. And that, I will always be both mindful of and thankful for.
By the time I got home some 11 hours later, having only eaten only cottage cheese with berries and cinnamon along with the small salad I brought to work (which, by the way, somehow had cilantro thrown in from the supermarket mixed greens; what a way to ruin my day even more!) I was starved. Moreover, I was too tired to cook anything substantial, too cheap to order dinner (at least so early in the week) and too in dire need of a glass of red wine to really think about anything else.
So, off I went to explore the depths of my newly stocked fridge after a solid supermarket sweep this weekend. Of course, I found veggies, veggies, veggies, berries, veggies, a loaf of bread and more veggies. And I knew exactly what to make.
The following coleslaw salad is not only delicious, but it’s packed with enough ingredients to warrant it dinner. The chickpeas add protein, so it’s definitely filling, especially when eaten with a slice of whole grain toast, a glass of wine, and with raspberries for dessert (ok, and a few crackers with peanut butter and jelly; what can I say, I had a craving). Best of all, it’s a great way to utilize the ingredients you already have sitting in your home.
Chickpea & Black Sesame Coleslaw
What You Need
1 container red cabbage
1 container white cabbage
1 kirby cucumber, sliced thin
1 small tomato, sliced thin
1/2 yellow pepper, sliced thin
2 chives, sliced thin
1/3 can chickpeas, drained
Grated fresh parmesan cheese
1/2 fresh lemon
Black sesame seeds (enough to form a thin layer over the top of your salad, pre-mixed)
Extra virgin olive oil, to taste
Red wine vinegar, to taste
Mustard (mine was from the farmers’ market and was infused with ramps — yum!)
Black pepper, to taste
Something special, sliced thin (I added extra marinated artichoke hearts I had lying around, which turned out to be delicious, but you can be creative!)
What to Do
This is the fun part — it’s so easy.
1. Combine all of your thinly sliced vegetables in a big salad bowl. Toss together gently with your hands. (Make sure said hands are washed first).
2. Sprinkle with about 2-3 spoonfuls of parmesan cheese.
3. Coat the top of your salad with a light layer of black sesame seeds.
4. Toss together to allow the dry flavors to mix together.
5. Now, add your liquids. Squeeze half a lemon over the entire salad, and add your EVOO and red wine vinegar to taste. Remember, you don’t want your coleslaw swimming in too much liquid, and you can always add more.
6. Once you’re satisfied with step 5, plop 2 generous spoonfuls of your mustard atop the entire concoction.
7. Add your “special” ingredient. Since my marinated artichoke hearts were already soaked in olive oil, I didn’t want the flavors to blend into the rest of the coleslaw, and so I added these in last on top of the coleslaw.
8. Give one good mixture, and enjoy!
This is a great dish to serve at a summer get-together too, and without the mayo, it’s extra light and good for you. Hope you enjoy, and can’t wait to hear about what little extras you add to make yours, well, yours!
What ingredients would you add to make this healthy summer coleslaw YOURS?