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Looking for a nutritious and delicious meal? Try this high-protein red cabbage salad recipe with edamame and chickpeas. Perfect for busy days!
With notes of sweet honey, dijon mustard, sumac, and apple cider vinegar, it pairs nicely with edamame and chickpeas to create this high-protein red cabbage salad.
Adding Protein To A Salad
Whenever I make any salad that consists mainly of roughage or carbohydrates, I pair it with some form of protein.
Sometimes, this might consist of a grilled chicken breast or fresh honey-glazed salmon.
Other times, it may be seasoned medium-grilled steak or minced beef slices.
During the warmer months of the year, making salads is a must in the CBB household.
I can’t think of any other way to enjoy a meal when it’s hot outside that doesn’t consist of a salad or veggie platter.
Since I like to eat with my eyes, creating salads with lots of color is just as important as the dressing.
Edamame and Chickpea Plant Protein
If you’re new to edamame, they are Japanese immature soybeans that are delicious when steamed or boiled.
Edamame is a plant protein containing all the essential amino acids.
There are 17 grams of protein in 1 cup (155g) of cooked edamame beans, 15 grams of carbohydrates, and 8.4 grams of dietary fibre, folate, and vitamin K.
In one cup of cooked chickpeas (155g), you get 14.5 grams of plant-based protein comparable to lentils and black beans.
Related: How to hydrate dry chickpeas using a crockpot
As a pantry staple, you’ll find black beans, lentils, chickpeas, and edamame in our house.
Are Chickpeas or Edamame Better For You?
Although chickpeas and edamame offer valuable nutrients, one stands out more.
The edamame has a higher protein and fiber count and even more when left cooked in its shell.
How To Shred Red Cabbage
A knife, mandoline, or a box grater are the best ways to shred red cabbage.
I use a knife and cutting board to make long, thin slices of red cabbage.
First, I cut the cabbage in half, inspect it, wash it, and then slice it thinly.
If I want long strands, I’ll leave it as it’s cut or cut it twice into bite-size pieces, which I did for this simple red cabbage salad.
I store any leftover red cabbage in the refrigerator, wrapped in a damp paper towel, and put it into a large Ziploc bag.
Simple Red Cabbage Salad
Cabbage Salad Ingredients
- 2 cups shredded red cabbage
- 1 cup cooked chickpeas
- 1 cup cooked edamame beans
- 1 cup thinly sliced red onion
Dressing
- 1 1/2 tsp pure honey
- 1/2 cup extra virgin olive oil
- 2 tbsps apple cider vinegar
- 1 tsp ground sumac
- 1 tsp Dijon mustard
- 1 tsp sea salt
- 1 tsp fresh black pepper
Instructions
- Prepare the edamame beans as per package instructions if frozen. If fresh, boil until tender (about 5 minutes) and let cool.
- Add the chickpeas, edamame, red onion, and shredded cabbage to a large bowl.
- In a mason jar, add the dressing ingredients (salt, pepper, Dijon mustard, apple cider vinegar, extra-virgin olive oil, sumac, and honey) and then shake it until it is for one minute to combine.
- Pour the dressing over the red cabbage, onions, and beans and mix until everything is coated.
- Refrigerate for 30 minutes to chill, combine the flavors, and serve.
High Protein Red Cabbage Salad
A delightful red cabbage salad that is high in protein, utilizing delicious edamame beans and chickpeas mixed with a sweet and savoury dressing.
Ingredients
- Cabbage Salad:
- 2 cups shredded red cabbage
- 1 cup cooked chickpeas
- 1 cup cooked edamame beans
- 1 cup thinly sliced red onion
- Dressing:
- 1 1/2 tsp pure honey
- 1/2 cup extra virgin olive oil
- 2 tbsps apple cider vinegar
- 1 tsp ground sumac
- 1 tsp Dijon mustard
- 1 tsp sea salt
- 1 tsp fresh black pepper
Instructions
- Prepare the edamame beans as per package instructions if frozen. If fresh, boil until tender (about 5 minutes) and let cool.
- Add the chickpeas, edamame, red onion, and shredded cabbage to a large bowl.
- In a mason jar, add the dressing ingredients (salt, pepper, Dijon mustard, apple cider vinegar, extra-virgin olive oil, sumac, and honey) and then shake it until it is for one minute to combine.
- Pour the dressing over the red cabbage, onions, and beans and mix until everything is coated.
- Refrigerate for 30 minutes to chill, combine the flavors, and serve.
Red Cabbage Salad Storage
Store the red cabbage slaw in the refrigerator for up to three days.
If you want to switch up the cabbage salad, I’ve added shredded carrots or cooked corn niblets.
Another option is to use cooked lentils or black beans instead of or including edamame and chickpeas.
Once you’ve tried this fresh, delicious salad, let me know your thoughts.
Mr. CBB