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Cabbage Chopped Salad Recipe with Dried Figs
Fresh food fast starts with bagged cabbage. Add some mix-ins for a cabbage chopped salad recipe that makes easy work of lunch or dinner.
Servings: 6 people
Calories: 364kcal
Ingredients
Cabbage Chopped Salad
- 3 cups arugula chopped
- 3 cups Romaine lettuce chopped
- 2 cups Mann’s Power Blend Superfood Slaw®
- 2 cups cherry tomatoes sliced in half
- 1 red bell pepper cored, seeded and diced
- 1 yellow bell pepper cored, seeded and diced
- 1 cucumber seeded and diced
- 1 can chickpeas rinsed and drained (15-oz)
- 1 cup blueberries
- 1 cup Orchard Choice® or Sun-Maid® California Dried Figs stems removed
- 2 avocadoes diced
- 3 tablespoons hemp seeds
Fig Tahini Dressing
- 2 Orchard Choice® or Sun-Maid® California Mission Figs stems removed
- 1/2 cup lime juice
- 4 tablespoons olive oil
- 1/4 cup tahini
- 1 scallion chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 6 tablespoons water to thin as necessary
Instructions
- Prepare the Fig and Tahini dressing: Place all dressing ingredients in a high-speed blender and blend on high until smooth and creamy. Add water to thin dressing, as necessary. Pour into a jar and set aside.
- Prepare the cabbage chopped salad: Add all ingredients (except avocado and hemp seedto a large bowl. Gently toss to combine. Pour in dressing (note, you may not need to use all the dressinand toss to coat.
- Sprinkle with hemp seeds and add in avocado.
- Dish out veggie chopped salad and enjoy!
Notes
Recipe and photos by Kate Jenkins
Nutrition
Calories: 364kcal | Carbohydrates: 25g | Protein: 8g | Fat: 28g | Saturated Fat: 4g | Sodium: 217mg | Potassium: 827mg | Fiber: 9g | Sugar: 11g | Vitamin A: 3440IU | Vitamin C: 93.6mg | Calcium: 83mg | Iron: 3.1mg