I recently tried doing an elimination diet; emphasis on the “tried.”
I think I lasted about 1 week, but one food I did manage to do was avoid soy. During that time I discovered a way to do Asian food without tamari or soy sauce.
Exciting, right? Allow me to demonstrate.
A local grocery store in Portland has this amazing kale “slaw” with carrots and cabbage, and I’ve basically been living off of it for the past month.
The amazing part of this 20-minute recipe is the dressing. It’s a simple mix of cashew butter, chili garlic sauce, maple syrup and sesame oil (meaning it’s soy-free!). A sprinkle of salt (or tamari) adds a bit of saltiness if needed, but I usually skip! It’s a gorgeous bright orange hue, creamy, and spicy-sweet (my favorite).
This salad makes a delicious snack or side, but to make it an entrée I added some miso-roasted crispy chickpeas! That’s right, I did a little internet research and found a few tips for making chickpeas super crispy and crunchy.
I hope you all LOVE this salad! It’s:
This is the perfect salad to pack for lunches, picnics, or when you’re craving a light but satisfying meal. The crunchy chickpeas add a nice amount of protein and fiber to keep you satisfied for hours.
If you try this recipe be sure to let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram. Cheers, friends!
- 1 large bundle finely chopped kale (organic when possible | ~5 cups or 330 g)
- 1 cup (110 g) finely grated carrots (I use this mandolin | ~ 2 large carrots)
- 2 cups (140 g) finely shredded red cabbage (I use this mandolin | ~ 1/2 small cabbage)
- 1/4 cup (64 g) creamy cashew butter (or sub almond or peanut butter)
- 1/4 cup + 1 Tbsp (75 g) chili garlic sauce
- 1/4 cup (60 ml) toasted or untoasted sesame oil
- 3 Tbsp (45 ml) maple syrup
- Healthy pinch sea salt or 1 Tbsp tamari
- 1 15-ounce (425 g) can chickpeas
- 2 Tbsp (30 ml) canola or untoasted sesame oil
- 1 Tbsp (15 g) white or yellow miso paste (ensure
- 2 tsp maple syrup
- 1 tsp chili garlic sauce
- If preparing chickpeas, preheat oven to 425 degrees F (218 C) rinse and drain well, and pat very dry - this will help them crisp up.
- To a medium mixing bowl add canola oil, miso paste, maple syrup and chili garlic sauce and whisk to combine. Then add chickpeas and toss to coat. Arrange on a bare baking sheet and bake for 20-25 minutes, tossing/stirring once at the halfway point to ensure even baking. They're done when crisp and deep golden brown (see photo). Set aside.
- To prepare
dressing, add all ingredients to a small mixing bowl and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness. Set aside.
- Add kale, carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing and toss to coat.
- To serve, divide salad between serving plates and top with crunchy miso chickpeas (optional). Best when fresh, though leftovers keep covered in the refrigerator up to 3 days. Store leftover chickpeas in a well-sealed container at room temperature for 2 days.
*To keep this salad soy-free omit the chickpeas, or sub the miso for something like sea salt or extra chili garlic sauce.
*Nutrition information is a rough estimate for 1 of 4 servings with dressing and without chickpeas.