Nutritional 4C Salad: Cabbage, Cucumber, Carrots, Chickpeas

All the veggies in this salad, including cabbage, contribute fiber, which has many benefits. Fiber keeps things moving through your GI tract and helps you stay regular. It may also help lower cholesterol and stabilize blood sugar.

It acts as a prebiotic. This provides food for your beneficial gut bacteria. Even bacteria need to eat to live! Besides fiber, cabbage is also rich in vitamin C, which supports healthy immunity and skin, and vitamin K for healthy blood clotting and bones.

Ingredients

Yields 6 servings

3 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon white miso
2 teaspoons grated lime zest
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
½ teaspoon ground pepper
¼ teaspoon salt
2 cups finely chopped green cabbage
1 (15-ounce) can no-salt-added chickpeas, rinsed
1 cup finely chopped unpeeled, seeded cucumber
1 cup finely chopped carrots
½ cup minced red onion
¼ cup chopped fresh cilantro

Directions

Whisk 3 tablespoons oil, 1 tablespoon each vinegar, soy sauce and miso, 2 teaspoons lime zest, 1 teaspoon each garlic and ginger, ½ teaspoon pepper and ¼ teaspoon salt in a large bowl until combined.

Add cabbage, chickpeas, cucumber, carrots, onion and cilantro; toss until evenly coated. Serve immediately or cover and refrigerate for up to 5 days.