So, I feel like cabbage is not one of those foods that makes you go, “Yes! I will eat a head of purple cabbage for dinner tonight!” I can see wanting to eat a bunch of beets, a whole tub of grapes, or a pound of See’s chocolates for dinner… but purple cabbage?
That’s okay. After this slaw, you will be stoked to eat a head of purple cabbage for dinner, and you’ll like it too. You’ll even go find asparagus of the appropriate diameter (by which I mean giant asparagus) so that you don’t have to stand there shaving the asparagus until the wee hours of the morning. You’ll even toast your sesame seeds like a champ because toasted sesame seeds >> untoasted sesame seeds (it’s math).
And then you’ll go and make this slaw and eat it for dinner tonight, dinner the next night, and breakfast the following morning because it makes a ton and it’s totally okay to do that. I definitely did.
Speaking of sesame seeds, if you aren’t familiar with sesame oil, go get familiar. The up-close-&-personal kind of familiar. It’s a really great way to add some new character to your stir-frys, dressings, and even soups. I tend to use a lot of it, so I buy it in the large container shown above; if you aren’t sure about it then I know I’ve seen some mini bottles at Trader Joe’s. And then you add some cumin (and a few other ingredients) and it’s [[cabbage slaw]] go time!
Purple Cabbage & Shaved Asparagus Slaw with Cumin-Sesame Dressing
An easy recipe for using up that head of purple cabbage! Snow peas, shaved asparagus, garbanzo beans, and toasted sesame seeds round it out and make it a filling meal. A Cumin-sesame dressing pulls it all together!
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 6
- Category: Dinner
For the Cumin-Sesame Dressing:
- 3 Tbsp extra virgin olive oil
- 2 Tbsp sesame oil
- 2 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 tsp dijon mustard
- 1 tsp agave
- 1/2 tsp ground cumin
- 1/4 tsp finely ground sea salt
For the slaw:
- 1 medium head purple cabbage, thinly sliced
- 1 bunch asparagus, shaved*
- 2 1/2 cups chopped snow peas (from ~4 handfuls of whole peas)
- 1 cup chopped green onion
- 1 can garbanzo beans, rinsed well & drained
- 1/4 cup sesame seeds
- Combine all the dressing ingredients in a bowl or measuring cup and mix well. Set aside.
- Prep your vegetables and combine them all in a bowl. Add the garbanzos and pour the dressing over the top. Mix well until all the ingredients are covered with the dressing.
- Marinate in the refrigerator for about 1 hour.
- When just about ready to serve, place the sesame seeds in a small skillet. Turn heat to medium-high and toast, stirring constantly, until they just begin to brown. Remove from the skillet to a small plate.
- Serve slaw and sprinkle with toasted sesame seeds. Enjoy with a grain on the side.
Asparagus is easier to shave & much less labor intensive when you use the giant asparagus, as shown in the photo above. I used 5 giant stalks.