Gluten & Dairy Free
Ingredients
For CRUNCH 1
– 3 CUPS cooked rice (I had black rice) If you are using leftovers and have less, adjust seasoning a bit
– 1 TBSP avocado oil
– 2 TBSP tamari (Gluten free soy sauce)
For CRUNCH 2
– 1 CUP cooked chickpeas
– 1/2 cabbage head, cut up in thick strips
– 1 TBSP avocado oil
– 2 TBSP Tamari
FOR THE DRESSING
– 1/2 CUP olive oil
– 5 TBSP lemon/lime juice
– 1 TBSP lemon/lime zest
– 3 TBSP tahini
– 1 1/2 TBSP raw honey
– 1 tsp cumin powder
– Salt & pepper to taste + 1 garlic clove, minced (optional but suggested)
FOR THE RAW SALAD
– 3 carrots, shredded (I prefer the thicker cut for this one)
– 1/2 head of cabbage, thinly sliced
– 1 avocado, cut up into little cubes
– 1/4 CUP chopped mint
Directions
Always preheat oven before starting, this time set it to 400F
You’re going to use 2 baking trays, one for Crunch 1 and one for Crunch 2. Mix well the ingredients of each crunch and spread them nicely throughout the tray. Bring them to the oven for 15 min, then remove them, shake the pan, flip and turn, then return to the oven for another 15-20 min (depending on the oven). Let cool a bit to crisp up more while you prep the rest
Grate the carrots and slice the cabbage very thin. Cut up one avocado into little cubes and put everything in a nice serving bowl
If you have an immersion blender, put all the dressing ingredients in a wide mouth jar and blend. This really emulsifies the dressing. If not, you can use a food processor or some patience and a hand whisk
Mix all the ingredients (the salad and both crunch) and pour the dressing to taste (add half of it first and then drizzle as much as you want on top to serve)
Leave the mint for the end, it adds a nice touch
If you have leftover dressing, it lasts 3 days in the fridge
